Critical evaluation of crispy and crunchy textures: A review

International Journal of Food Properties

Volumn 16, Issue 5, 2013, Pages 949-963

  Tunick, Michael H ^a   Onwulata, Charles I ^a   Thomas, Audrey E ^a   Phillips, John G ^a   Mukhopadhyay, Sudarsan ^a   Sheen, Shiowshuh ^a   Liu, Cheng Kung ^a   Latona, Nicholas ^a   Pimentel, Mariana R ^a,b   Cooke, Peter H ^a,c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

Crisp; Crunch; Sensory; Texture

Indexed keywords

ACOUSTICAL TECHNIQUES; CRISP; CRITICAL EVALUATION; CRUNCH; MEASURE FREQUENCY; SENSORY; SENSORY MEASUREMENT; TEMPORAL ASPECTS;

OILS AND FATS;

TEXTURES;

EID: 84876136010     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.573116     Document Type: Article

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