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
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Author	Hecke, E. van (Institut Agricole et Alimentaire de Lille, Villeneuve d'Ascq, France.) Bouvier, J.M Allaf, K
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SubjectTerms	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
Title	Texture and structure of crispy-puffed food products. II. Mechanical properties in puncture
Volume	29
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