Article Versions Notes

Saita A, Yamamoto K, Raevskiy A, Takei R, Washio H, Shioiri S, Sakai N. Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words. Foods. 2021; 10(8):1724. https://doi.org/10.3390/foods10081724

Saita, Atsuhiro, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri, and Nobuyuki Sakai. 2021. "Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words" Foods 10, no. 8: 1724. https://doi.org/10.3390/foods10081724

Saita, A., Yamamoto, K., Raevskiy, A., Takei, R., Washio, H., Shioiri, S., & Sakai, N. (2021). Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words. Foods, 10(8), 1724. https://doi.org/10.3390/foods10081724