Textural attributes of commercial biscuits. Effect of relative humidity on their quality

International Journal of Food Science and Technology

Volumn 41, Issue 7, 2006, Pages 782-789

  Mandala, I G ^a   Ioannou, C A ^a   Kostaropoulos, A E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Colour; Commercial biscuit; Porosity; Puncture; Relative humidity

Indexed keywords

EID: 33746268975     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01092.x     Document Type: Article

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