Abstract
Sensory assessment of foods is an important area of study. The oral and nonoral assessment of viscosity, and the roles of rheology and tribology in sensory perception of foods are discussed.
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APA
Rao, M. A. (2014). Role of rheological behavior in sensory assessment of foods and swallowing. In Food Engineering Series (pp. 391–414). Springer. https://doi.org/10.1007/978-1-4614-9230-6_7
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