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N. (2005). Importance of food wettability properties

in oral texture perception. In: the 6th Pangborn Sensory. ESN at Pangborn 2005. Workshops:. Annika strm Your Portrait in collaboration CALTROPS -- Review: Action with the ESN- European Sensory Network. Cross-cultural Sensory and Consumer Studies. De Wijk, R.A., Dijksterhuis, G.B. (2005b). Creaminess is three

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