Author:
Altamirano-Fortoul R.,Hernando I.,Rosell C. M.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference38 articles.
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3. Altamirano-Fortoul R & Rosell CM (2010) Alternatives for extending crispiness of crusty breads. In Proceedings of International Conference on Food Innovation, FoodInnova, 25–29 October 2010, Valencia, Spain. ISBN978-84-693-5011-.9.
4. Arimi, J. M., Duggan, E., O’sullivan, M., Lyng, J. G., & O’riordan, E. D. (2010). Effect of water activity on the crispiness of a biscuit (crackerbread): mechanical and acoustic evaluation. Food Research International, 43, 1650–1655.
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