2024
DOI: 10.1016/j.foodqual.2024.105235
|View full text |Cite
|
Sign up to set email alerts
|

The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths

Rutger Brouwer,
Tessa Bouwkamp,
Elke Scholten
et al.
Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 35 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?