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Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
 
 

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Journal: Foods, 2021
Volume: 10
Number: 582

Article: Sensory Analysis and Consumer Research in New Product Development
Authors: by Claudia Ruiz-Capillas and Ana M. Herrero
Link: https://www.mdpi.com/2304-8158/10/3/582

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