SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD PRODUCTS
- 1 October 1998
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 29 (4) , 397-411
- https://doi.org/10.1111/j.1745-4603.1998.tb00812.x
Abstract
No abstract availableKeywords
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