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Journal: Foods, 2021
Volume: 10
Number: 1724

Article: Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
Authors: by Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri and Nobuyuki Sakai
Link: https://www.mdpi.com/2304-8158/10/8/1724

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