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Two‐film theory of flavour release from solids
International Journal of Food Science & Technology, 1995SummaryA new theory for flavour release from solid or semi‐solid foods is is proposed which uses twolayer, stagnant film theory to calculate the mass transfer coefficient for the flavour across the food‐saliva interface. The theory is applied to the simple case of flavour release from a boiled sweet.
BRYAN P. HILLS, MARCUS HARRISON
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