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The Japanese Journal of Ergonomics
In order to evaluate the relation between the texture of food and its preference, the preference of liquid, gel and solid materials with salty or sweet taste was examined among university students. Experiment 1: Most prefered concentrations of NaCI and sucrose liquid were 0.59% and 3.96%, respectively. To these liquids, 2.5% gelatine was added, and liquid, gel and solid materials were made. For physically equivalent concentration, a significant preference for solid material to liquid and geldoi:10.5100/jje.31.235 fatcat:tv2iownwb5eklanej6ctrlmyfy