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Published in 2021 at "Foods"
DOI: 10.3390/foods10081724
Abstract: Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two…
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Keywords:
crispness;
kakinotane;
key palatability;
study ... See more keywords