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A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653081
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Submitted on : Wednesday, April 27, 2022 - 12:47:59 PM
Last modification on : Wednesday, September 21, 2022 - 3:21:08 PM

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Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2021, pp.1-24. ⟨10.1080/10408398.2021.2012124⟩. ⟨hal-03653081⟩

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