Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies

AuthID
P-00X-62A
1
Author(s)
Tipo de Documento
Review
Year published
2022
Publicado
in APPLIED SCIENCES-BASEL
Volume: 12, Número: 17
Indexing
Publication Identifiers
Wos: WOS:000850946000001
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