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Objective method for evaluation of texture of dehydrated mashed potatoes using sensory evaluation as a guideline

✍ Scribed by B. Ooraikul

Book ID: 112911924
Publisher: Springer-Verlag
Year: 1974
Tongue: English
Weight: 496 KB
Volume: 51
Category: Article
ISSN: 1099-209X
DOI: 10.1007/bf02851342

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