Effect of structure in the sensory characterization of the crispness of toasted rusk roll

Food Research International

Volumn 41, Issue 5, 2008, Pages 480-486

  Primo Martin, C ^a   Castro Prada, E M ^a,b   Meinders, M B J ^a,b   Vereijken, P F G ^a,b   van Vliet, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cellular solids; Crispness; Relative humidity; Sensory; Sound; Structure; Toasted rusk roll; Water activity; Water content

Indexed keywords

ACOUSTIC EMISSIONS; ATMOSPHERIC HUMIDITY; FORCE CONTROL; MORPHOLOGY; WATER CONTENT;

CELLULAR SOLIDS; CRISPNESS; TOASTED RUSK ROLL; WATER ACTIVITY;

FOOD PRODUCTS;

EID: 44349138165     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.02.004     Document Type: Article

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