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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Carbohydrates that cannot be broken down by the enzymes in the body. The distinction is made between fiber that is water soluble and that which is not. The gelling agents agar, alginate, and carrageenan are soluble dietary fibers, whereas cellulose is insoluble.

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