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

AuthID
 P-00X-62A
1
Author(s)
Document Type
Review
Year published
2022
Published
in APPLIED SCIENCES-BASEL
Volume: 12, Issue: 17
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Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000850946000001
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