Quantitative texture analysis comparison of three legumes
CORRECTION article
Quantitative texture analysis comparison of three legumes
Provisionally accepted- Virginia Tech, Blacksburg, United States
Keywords: texture, legume, Vegetables, quality, Puncture, compression, processing
Received: 02 Sep 2024; Accepted: 10 Sep 2024.
Copyright: © 2024 Miller, Duncan, Yin, Zhang and Lahne. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Rebekah Miller, Virginia Tech, Blacksburg, United States
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