Texture: how texture makes flavour

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Editors	Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages	8
Publisher	CRC Press
Publication date	2021
Pages	585-592
ISBN (Print)	9781466594784
ISBN (Electronic)	9780429168703
Publication status	Published - 2021

Access to Document

@inbook{2487546f151044ce99ca5fcda0a20c41,

title = "Texture: how texture makes flavour",

author = "Mouritsen, {Ole G.}",

year = "2021",

language = "English",

isbn = "9781466594784",

pages = "585--592",

editor = "R{\'o}is{\'i}n Burke and Alan Kelly and Lavelle, {Christophe } and Kientza, {Herv{\'e} This vo}",

booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",

publisher = "CRC Press",

}