Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation

Food Research International

Volumn 43, Issue 6, 2010, Pages 1650-1655

  Arimi, J M ^a   Duggan, E ^a   O'Sullivan, M ^a   Lyng, J G ^a   O'Riordan, E D ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Acoustic; Biscuit; Crispiness; Critical water activity

Indexed keywords

ACOUSTIC EVALUATION; ACOUSTIC METHOD; ACOUSTIC PARAMETERS; ACOUSTIC SIGNALS; BISCUIT; CRISPINESS; CRITICAL WATER ACTIVITY; EFFECT OF WATER; INSTRON; LABVIEW SOFTWARE; MECHANICAL PARAMETERS; SOUND FREQUENCY; TIME CURVES; UNIVERSAL TESTING MACHINES; WATER ACTIVITY;

COMPUTER PROGRAMMING LANGUAGES;

EID: 77956056434     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.004     Document Type: Article

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