Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
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DOI: 10.3390/foods10081724
Abstract: 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… read more here.
Keywords: crispness; kakinotane; key palatability; study ... See more keywords