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H. Weenen, R. H. Jellema and R. A. de Wijk, “Sensory Sub-attributes of Creamy Mouthfeel in Commercial May- onnaises, Custard Desserts and Sauces,” Food Quality and Preference, Vol. 16, 2005, pp. 163-170. doi:10.1016/j.foodqual.2004.04.008

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