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Journal: Foods, 2021
Volume: 10
Number: 474

Article: Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
Authors: by Rajesh Kumar, Edgar Chambers IV, Delores H. Chambers and Jeehyun Lee
Link: https://www.mdpi.com/2304-8158/10/2/474

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