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Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

✍ Scribed by Paula Varela; Ana Salvador; Susana M. Fiszman

Book ID: 116726170
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 473 KB
Volume: 41
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2007.08.008

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