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"Bad, bad, bad".
Bad bad bad idea folks.
The variation in mouthfeel?
The viscosity and mouthfeel are amazing".
There is mouthfeel to beverage and moniker both.
Texture and mouthfeel is a huge thing for us.
For moisture, for slick mouthfeel, for a little vinegary tang.
Whole milk provides a different mouthfeel from cream.
And without fat, the mouthfeel was not particularly good.
The mouthfeel of soupy rice, with its individual rice grains, is distinct from the mouthfeel of congee, in which rice and liquid fuse into one voluptuous mass.
And tannins are one of the most critical compounds for the mouthfeel of red wines.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com