, Flavour release in the mouth, Trends in Food Science & Technology, vol.7, issue.12
DOI : 10.1016/S0924-2244(96)10046-7
, Chewing activity parameters measured by electromyography for crumb only (CO) and crumb with crust (CC) samples of B1, B2 and B3 breads and for 3 panelists. Mean and standard deviation of number of bites, chewing frequency, mean burst duration, mean EMG activity and total EMG activity. Letters a to e indicate means that significantly differ between panelists and samples at p < 0, Table, vol.4, p.5
, Chewing frequency s -1 1.46 ± 0.06 ab 1.34 ± 0.08 c 1.40 ± 0
, ACS Paragon Plus Environment Journal of Agricultural and Food Chemistry