Effect of Moisture on the Mechanical Properties of Pork Rind (Chicharrón)

Food Science and Technology International

Volumn 9, Issue 4, 2003, Pages 249-255

  Gonzalez Martinez C ^a   Corradini, M G ^a   Peleg, M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Brittleness; Crunchiness; Fractal analysis; Pork rind; Texture; Water activity

Indexed keywords

BRITTLENESS; FRACTALS; MOISTURE; SORPTION;

WATER ACTIVITY;

FOOD PRODUCTS;

EID: 0142090682     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201303031118     Document Type: Article

References (12)

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