Ge Zhenyang. The Physical Characteristics of Food Crispness and Crunchness[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 1992, 7(2): 116-121.
Citation:
Ge Zhenyang. The Physical Characteristics of Food Crispness and Crunchness[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 1992, 7(2): 116-121.