Acoustic emission, fracture behavior and morphology of dry crispy foods: A discussion article

Journal of Texture Studies

Volumn 37, Issue 3, 2006, Pages 221-240

  Luyten, Hannemieke ^a,b,c   Van Vliet, Ton ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c FRIESLANDCAMPINA   (Netherlands)

Author keywords

Acoustic emission; Cellular structure; Crispy; Fracture behavior; Morphology

Indexed keywords

EID: 33745290021     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00049.x     Document Type: Article

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