In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

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DOI:10.1021/jf061607n
作者：Anne-Laure S. Ferry, John R. Mitchell, Joanne Hort, Sandra E. Hill, Andrew J. Taylor, Sophie Lagarrigue, Baltasar Vallès-Pàmies
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1021/jf061607n

American Chemical Society (ACS)

Abstract：Sensory scores for saltiness and thickness obtained for savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated with the pan

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