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THE MOUTHFEEL OF BEER — A REVIEW
Author(s) -
Langstaff Susan A.,
Lewis M. J.
Publication year - 1993
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1993.tb01143.x
Subject(s) - mouthfeel , terminology , food science , betalain , chemistry , philosophy , linguistics , organic chemistry , pigment , raw material
This review explores the mouthfeel of beer in terms of the development of terminology end methods to describe it and studies of the physical and chemical properties which may contribute to it.