Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products
The aim of this research is to determine if products made via the two cooking processes named are producing materials with similar properties thus resulting in a similar consumer perception or whether two fundamentally different products are being obtained. The presented work investigates the correl...
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Imperial College London
2016
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.724147 |