Researchers at the Institute of Agrochemistry and Food Technology (CSIC) have used the technique to visualise the ‘perceptions’ experienced when eating an ice cream, which will help manufacturers improve product quality.
Changes in coldness, creaminess or texture that we experience...
Read more Ice Cream Coldness, Creaminess Or Texture On Your Screen
Thursday, 5 June 2014
Ice Cream Coldness, Creaminess Or Texture On Your Screen
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