Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes

Author:

Butt Saba S.,Mohammed Idris K.,Raghavan Vivek,Osborne James,Powell Hugh,Charalambides Maria N.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates;Agbisit;J. Texture Stud.,2007

2. Effect of water activity on the crispiness of a biscuit (crackerbread): mechanical and acoustic evaluation;Arimi;Food Res. Int.,2010

3. The properties of foams and lattices, philosophical transactions. Series a;Ashby;Mathematical, Physical, and Engineering Sciences,2006

4. Geometrical and Material Effects on Sensory Properties of Confectionery Wafers and Similar Extruded Products;Butt,2016

5. Insights into texture of extruded cereals;Chanvier;InsideFood Symposium,2013

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