Oral Processing of Crackers: Changes in the Secondary Textural Characteristics | Zendy

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Oral Processing of Crackers: Changes in the Secondary Textural Characteristics

Author(s) -

Andrew J. Rosenthal,

A. Fangyuan Pang

Publication year - 2018

Language(s) - English

DOI - 10.33513/nfls/1801-01

Subject(s) - computer science , food science , chemistry

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