Enzyme in saliva shapes how we sense food texture; Perception and digestion of starchy foods varies from person to person

Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study finds that individuals' perception of starch texture is shaped by variability in the activity of an oral enzyme known as salivary amylase.

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