EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS
- 30 January 1991
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 22 (4) , 423-442
- https://doi.org/10.1111/j.1745-4603.1991.tb00502.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice‐legume snacksInternational Journal of Food Science & Technology, 1990
- CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODS1Journal of Texture Studies, 1988
- Water Binding of HumectantsPublished by Springer Nature ,1985
- Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food ProductsJournal of Food Science, 1981