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Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

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https://hal.inrae.fr/hal-02689151
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 5:56:40 AM
Last modification on : Thursday, August 5, 2021 - 4:30:02 PM

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  • HAL Id : hal-02689151, version 1
  • PRODINRA : 141238

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S. Courregelongue, Pascal Schlich, A.C. Noble. Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency. Food Quality and Preference, Elsevier, 1999, pp.273-279. ⟨hal-02689151⟩

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