Sökning: "Karin Wendin"
Hittade 2 avhandlingar innehållade orden Karin Wendin.
1. Oil-in-water emulsions Effects of fat content and thickeners on flavour, taste and texture
Sammanfattning : .... LÄS MER
2. Sensory Dynamics in Emulsion Products Differing in Fat Content
Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER
Resultatsidor:
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