Permeability of crust is key to crispness retention

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 129-135

  Hirte, Anita ^a,b   Hamer, Rob J ^a,b   Meinders, Marcel B J ^a,b   Primo Martín, Cristina ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bread crust; Crispness; Water migration; Water vapour permeability

Indexed keywords

EID: 77956424569     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.04.004     Document Type: Article

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