A comparison of food crispness based on the cloud model
Author:
Affiliation:
1. College of Food Science and Engineering, Jilin University; Changchun China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12295/fullpdf
Reference37 articles.
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3. Acoustic Envelope Detector for crispness assessment of biscuits;Chen;Journal of Texture Studies,2005
4. The effect of Ca2+ and cellular structure on apple firmness and acoustic emission;Cybulska;European Food Research and Technology,2012
5. Principal component analysis of chewing sounds to detect differences in apple crispness;Belie;Postharvest Biology and Technology,2000
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