Fracture behaviour of bread crust: Effect of ingredient modification

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 604-612

  Primo Martin C ^a   de Beukelaer, H ^a,b   Hamer, R J ^a,c   Van Vliet, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Bread; Crispness; Enzymes; Fracture; Sound; Water activity; Water content

Indexed keywords

EID: 54849409497     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.01.007     Document Type: Article

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