Sensory evaluation

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flavor and texture, they compared existing recipes with old proverbs and old wives’ tales.1 In 1992, they established the first international Workshop on Molecular and Physical Gastronomy.2 The workshop still takes place today; however, the field of molecular gastronomy has moved from the scientific realm into the media limelight, becoming a

  Evaluation, Sensory, Proverbs, Sensory evaluation