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Prediction of commercial spaghetti quality based on sensory and physicochemical data
Prediction of commercial spaghetti quality based on sensory and physicochemical data
2019
Mladenka Pestorić
Jasna Mastilović
Lato Pezo
Miona Belović
Dubravka Škrobot
Olivera Šimurina
Bojana Filipčev
Milica Pojić
Aleksandra Torbica
Keywords:
Food science
Chemistry
Sensory system
Correction
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