Sensory, instrumental and acoustic characteristics of extruded snack food products

Journal of Texture Studies

Volumn 29, Issue 4, 1998, Pages 397-411

  Duizer, L M ^a   Campanella, O H ^a   Barnes, G R G ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

EID: 0032272245     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00812.x     Document Type: Article

References (16)

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10. SAUVAGEOT, F. and BLOND, G. 1991. Effect of water activity on crispness of breakfast cereals. J. Texture Studies. 22, 423.
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12. TESCH, R., NORMAND, M.D. and PELEG, M. 1995. On the apparent fractal dimension of sound bursts in acoustic signatures of two crunchy foods. J. Texture Studies 26, 685.
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