The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid...
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| Format: | Others |
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DigitalCommons@USU
2009
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| Online Access: | https://digitalcommons.usu.edu/etd/399 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1390&context=etd |