Permeability of crust is key to crispness retention
Anita Hirte, Rob J. Hamer, Marcel B.J. Meinders, Cristina Primo-MartínVolume:
52
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.jcs.2010.04.004
File:
PDF, 672 KB
english, 2010