Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal...

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Detalles Bibliográficos
Autores principales: Saita, Atsuhiro, Yamamoto, Kosuke, Raevskiy, Alexander, Takei, Ryo, Washio, Hideaki, Shioiri, Satoshi, Sakai, Nobuyuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394262/
https://www.ncbi.nlm.nih.gov/pubmed/34441502
http://dx.doi.org/10.3390/foods10081724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394262/
https://www.ncbi.nlm.nih.gov/pubmed/34441502
http://dx.doi.org/10.3390/foods10081724

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