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The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
Publisher: John Wiley & Sons Inc
E-ISSN: 1750-3841|83|1|198-204
ISSN: 0022-1147
Source: JOURNAL OF FOOD SCIENCE, Vol.83, Iss.1, 2018-01, pp. : 198-204
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
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