Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semisolid foods

Kutter A, Hanesch C, Rauh C, Delgado A (2011)

Publication Type: Journal article, Original article

Publication year: 2011

Journal

Food Quality and Preference Elsevier

Publisher: Elsevier

Book Volume: 22

Pages Range: 193-197

Journal Issue: 2

DOI: 10.1016/j.foodqual.2010.09.006

Authors with CRIS profile

Cornelia Rauh Lehrstuhl für Strömungsmechanik (LSTM) Antonio Delgado Lehrstuhl für Strömungsmechanik (LSTM)

How to cite

APA:

Kutter, A., Hanesch, C., Rauh, C., & Delgado, A. (2011). Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semisolid foods. Food Quality and Preference, 22(2), 193-197. https://doi.org/10.1016/j.foodqual.2010.09.006

MLA:

Kutter, Alexander, et al. "Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semisolid foods." Food Quality and Preference 22.2 (2011): 193-197.

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