Texture and structure of crispy-puffed food products. II. Mechanical properties in puncture

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Bibliographic Details
Published in:	Journal of texture studies Vol. 29; no. 6
Main Authors:	Hecke, E. van (Institut Agricole et Alimentaire de Lille, Villeneuve d'Ascq, France.), Allaf, K, Bouvier, J.M
Format:	Journal Article
Language:	English
Published:	01-12-1998
Subjects:	ACTIVIDAD DEL AGUA ACTIVITE DE L'EAU ALIMENTOS ENERGIA ENERGIE ENERGY EXTRUDED FOODS EXTRUSION FOODS FORCE DEFORMATION CURVE FORCES PRODUIT ALIMENTAIRE TEXTURA TEXTURE WATER ACTIVITY
Online Access:	Get full text
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Bibliography:	Q04 1999004335
ISSN:	0022-4901 1745-4603