Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

Publication date: Available online 22 December 2020Source: Food Quality and PreferenceAuthor(s): Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L.P. Bredie

Source: Food Quality and Preference - December 23, 2020 Category: Food Science Source Type: research