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Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method

✍ Scribed by Bridget A. McGowan; Graciela W. Padua; Soo-Yeun Lee


Book ID
108826221
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
278 KB
Volume
70
Category
Article
ISSN
0022-1147

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