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Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture |
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| Authors: | Ty B Wagoner Paige J Luck E Allen Foegeding |
| Affiliation: | Dept. of Food, Bioprocessing and Nutrition Sciences, Box 7624, North Carolina State Univ, Raleigh, N.C., U.S.A. |
| Abstract: | |
| Keywords: | adhesiveness confections cohesiveness electromyography oral processing texture |