Texture Concepts for Consumers: a Better Understanding of Crispy-Crunchy Sensory Perception

AuthID
 P-005-4K9
4
Author(s)
Varela, P
·
Salvador, A
·
Fiszman, S
Tipo de Documento
Article
Year published
2008
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 226, Número: 5, Páginas: 1081-1090 (10)
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Publication Identifiers
Wos: WOS:000252942500018
Source Identifiers
ISSN: 1438-2377
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