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RELATIONSHIP OF WATER ACTIVITY TO CONE CRISPNESS AS ASSESSED BY POSITIONAL RELATIVE RATING.
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- Journal of Sensory Studies, 2007, v. 22, n. 6, p. 687, doi. 10.1111/j.1745-459X.2007.00128.x
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Edible Methylcellulose-Based Films as Moisture-Impermeable Barriers in Sundae Ice Cream Cones.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1468, doi. 10.1111/j.1365-2621.1990.tb03962.x
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- Article