Thickness of Lipid Deposition on Oral Surfaces Depending on Oil Content and Its Influence on Mouthfeel Perception
Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the impact of oil content on the thickness of lipid d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/139094 |