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

Atsuhiro Saita | Kosuke Yamamoto | Alexander Raevskiy | Ryo Takei | Hideaki Washio | Satoshi Shioiri | Nobuyuki Sakai


Bibliographic information
Publisher
Multidisciplinary Digital Publishing Institute
Pagination
p.-
Other Subjects
Crispness; Mimetic words; Temporal drivers of liking (tdl); Temporal dominance of sensations (tds); Food palatability
Language
English
Note
Source Identifier: oai:mdpi.com:2073-445X/10/8/782/; . setSpec: Article;
Type
Journal Article

2021-02-15
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