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texture (2)

12.04.2019

Insieme delle caratteristiche dello stato solido o reologico di un prodotto alimentare, capace di stimolare i recettori meccanici durante l’assaggio, specie quelli situati nella cavità orale.
Nota: Questo termine si riferisce soltanto alle proprietà oggettive e non alle sensazioni prodotte e che si designano con termini generali, quali consistenza, fibrosità, untuosità ecc.

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