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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |