Mechanical Approach for the Evaluation of the Crispiness of Food Granular Products-Reference-Cited by-同舟云学术

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Mechanical Approach for the Evaluation of the Crispiness of Food Granular Products

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Boudina Imen,Delalonde Michèle,Koegel Laurène,Maraval Isabelle,Forestier-Chiron Nelly,Domingo Romain,Ricci Julien,Sharkawi Tahmer,Rondet Eric

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference50 articles.

1. Spectrum crispness sensory scale correlation with instrumental acoustic highsampling rate and mechanical analyses;P Andreani;Food Research International,2020

2. Sensory assessment of crispness in a breaded fried food held under a heat lamp;I Antonova;Foodservice Research International,2004

3. Performance Evaluation of a Novel Biosourced Co-Processed Excipient in Direct Compression and Drug Release;R Benabbas;Polymers,2021

4. Structure-properties relationship in the evaluation of alginic acid functionality for tableting;R Benabbas;AAPS PharmSciTech,2020

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