Crispness: a critical review on sensory and material science approaches

Author： Roudaut G. Dacremont C. Valles Pamies B. Colas B. Le Meste M.

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.13, Iss.6, 2002-06, pp. : 217-227

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