Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics
The palate fullness (body) and mouthfeel are important sensory attributes influencing the consumers’ beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and conformation) of starch (dextrins) and non-starch...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001492 |
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