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2_axes_figure_(revised v2).pdf
https://doi.org/10.6084/m9.figshare.12885551
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Food texture is evaluated with two sensors attached to the wedge-type probe by a swing-arm device.
Naoki Sakurai
DOI registered
August 28, 2020
via DataCite
Figure published 2020 in
figshare Academic Research System
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Industrial biotechnology