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Structure Analysis of Short‐Dough Biscuits and Its Correlation with Sensory Discriminants |
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| Authors: | Arleta Mieszkowska Agata Marzec |
| Affiliation: | Faculty of Food Science, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland |
| Abstract: | |
| Keywords: | Inulin porosity sensory analysis short‐dough biscuits structural properties |