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THE MOUTHFEEL OF BEER — A REVIEW
Susan A. Langstaff,
M. J. Lewis,
Susan A. Langstaff
Department of Food Science & Technology, University of California, Davis, California 95616 USA
Search for more papers by this authorM. J. Lewis
Department of Food Science & Technology, University of California, Davis, California 95616 USA
Search for more papers by this authorSusan A. Langstaff,
M. J. Lewis,
Susan A. Langstaff
Department of Food Science & Technology, University of California, Davis, California 95616 USA
Search for more papers by this authorM. J. Lewis
Department of Food Science & Technology, University of California, Davis, California 95616 USA
Search for more papers by this authorFirst published: January‐February 1993
Citations: 108
Abstract
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.
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