Order Article Reprints

R. Milczarek R, D. Woods R, I. LaFond S, L. Smith J, Sedej I, W. Olsen C, M. Vilches A, P. Breksa A, E. Preece J. Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods. 2020; 9(10):1434. https://doi.org/10.3390/foods9101434

R. Milczarek, Rebecca, Rachelle D. Woods, Sean I. LaFond, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Andrew P. Breksa, and John E. Preece. 2020. "Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development" Foods 9, no. 10: 1434. https://doi.org/10.3390/foods9101434

R. Milczarek, R., D. Woods, R., I. LaFond, S., L. Smith, J., Sedej, I., W. Olsen, C., M. Vilches, A., P. Breksa, A., & E. Preece, J. (2020). Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods, 9(10), 1434. https://doi.org/10.3390/foods9101434