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How emulsion composition and structure affect sensory perception of low-viscosity model emulsions
Food hydrocolloids

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  How emulsion composition and structure affect sensory perception of low-viscosity model emulsions
Author(s) of Article  Will be identified in next release
Citation  Food hydrocolloids 2008 v.22 no.4 pp. 631-646
Click to View  (Click to View)
Date of Publication  2008
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=724054
Name of Publication  Food hydrocolloids
Publishing Company  Will be identified in next release
Accession Number  264154