Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Author:

Altamirano-Fortoul R.,Hernández-Muñoz P.,Hernando I.,Rosell C.M.

Funder

Spanish Scientific Research Council

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Starch-gelatin edible films: water vapor permeability and mechanical properties as affected by plasticizers;Al-Hassan;Food Hydrocolloids,2012

2. Modulation of bread crust mechanical properties by amyloglucosidase action;Altamirano-Fortoul;Food Bioprocess Technol.,2014

3. Texture of bread crust: puncturing settings effect and its relationship to microstructure;Altamirano-Fortoul;J. Texture Stud.,2013

4. Models of sorption isotherms for food: uses and limitations;Andrade;Vita,2011

5. ASTM E96, 1980. Standard test methods for water vapor transmission of materials. Standards Designation: E96-80. In: Annual Book of ASTM, ASTM, Philadelphia, PA, pp. 771–778.

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