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Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients
Journal of texture studies

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients
Author(s) of Article  Will be identified in next release
Citation  Journal of texture studies 2006 v.37 no.1 pp. 94-111
Click to View  (Click to View)
Date of Publication  2006
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=475382
Name of Publication  Journal of texture studies
Publishing Company  Will be identified in next release
Accession Number  101910