Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing Effects
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Although hardness dominates food texture preference, the role of secondary texture attributes in consumer liking remains limited. This study investigated the effect of adhesiveness and cohesiveness in agar-gelled plum jellies, using gels varied in agar concent... ...
