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EFFECT OF BREAD CRUMB STRUCTURE AND COMPOSITION ON RATE OF MOISTURE SORPTION IN SANDWICH COMPOSITES |
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| Authors: | ANN BARRETT UMRAZ SAJJAD GONUL KALETUNC |
| Affiliation: | 1. Performance Enhancement and Food Safety Team Combat Feeding Directorate US Army Natick Soldier RD&E Center Natick, MA 01760-5018;2. Department of Food, Agricultural and Biological Engineering The Ohio State University 590 Woody Hayes Drive Columbus, OH 43210-1057 |
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