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      Reheating characteristics of crust formed on buns, and crust formation

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      Journal of Food Engineering
      Elsevier BV

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          Journal
          Journal of Food Engineering
          Journal of Food Engineering
          Elsevier BV
          02608774
          June 2002
          June 2002
          : 53
          : 2
          : 177-184
          Article
          10.1016/S0260-8774(01)00154-6
          48ff5548-a870-48f0-a5d2-6a80c8262d3a
          © 2002

          https://www.elsevier.com/tdm/userlicense/1.0/

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