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

Published 2007 View Full Article

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Title
Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 7, Pages 1252-1259
Publisher
Elsevier BV
Online
2007-09-04
DOI
10.1016/j.lwt.2007.08.008

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