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Atsuhiro Saita
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Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
by
Atsuhiro Saita
,
Kosuke Yamamoto
,
Alexander Raevskiy
,
Ryo Takei
,
Hideaki Washio
,
Satoshi Shioiri
,
Nobuyuki Sakai
Published 2021-07-01
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