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Increasing Food's Sensory Appeal
September 12, 2008
1 Min Read
LINCOLN, New Zealand ─ A new research program is taking a novel approach to understanding the relationships between food structure and sensory perception.
“Potentially, food formulations and processing should be able to be modified to produce great tasting products that have health benefits or a long shelf-life but currently have low sensory appeal,” says Marco Morgenstern, of Crop & Food Research.
New ways to measure food texture
Source: Crop & Food Research
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