Comparison of the acoustic and mechanical signatures of two cellular crunchy cereal foods at various water activity levels

Journal of the Science of Food and Agriculture

Volumn 70, Issue 3, 1996, Pages 347-354

  Tesch, Ralf ^a   Normand, Mark D ^a   Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Acoustics; Cereal; Crispness; Glass transition; Mechanical properties; Moisture; Texture

Indexed keywords

EID: 0001053795     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199603)70:3<347::AID-JSFA510>3.0.CO;2-B     Document Type: Review

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