SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTS
Version of Record online: 15 FEB 2006
Journal of Texture Studies
Volume 37, Issue 1, pages 94–111, February 2006
How to Cite
HARDACRE, A.K., CLARK, S.M., RIVIERE, S., MONRO, J.A. and HAWKINS, A.J. (2006), SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTS. Journal of Texture Studies, 37: 94–111. doi: 10.1111/j.1745-4603.2006.00041.x
- Issue online: 15 FEB 2006
- Version of Record online: 15 FEB 2006
- Received for Publication January 24, 2005 Accepted for Publication November 22, 2005
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