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Journal: Foods, 2021
Volume: 10
Number: 1724
Article:
Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
Authors:
by
Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri and Nobuyuki Sakai
Link:
https://www.mdpi.com/2304-8158/10/8/1724
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