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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.
J Food Sci Technol. 2021 Jul;58(7):2815-2824. doi: 10.1007/s13197-020-04890-9. Epub 2021 Jan 3.
J Food Sci Technol. 2021.
PMID: 34194115
Free PMC article.
The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum.
Gomide AI, Monteiro RL, Carciofi BAM, Laurindo JB.
Gomide AI, et al.
Foods. 2022 Jul 28;11(15):2259. doi: 10.3390/foods11152259.
Foods. 2022.
PMID: 35954025
Free PMC article.
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