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Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
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This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...
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