MICROSTRUCTURAL CHARACTERISTICS AND COMPRESSION RESISTANCE AS INDICES OF SENSORY TEXTURE IN A CRUNCHY SNACK PRODUCT-Reference-Cited by-同舟云学术

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MICROSTRUCTURAL CHARACTERISTICS AND COMPRESSION RESISTANCE AS INDICES OF SENSORY TEXTURE IN A CRUNCHY SNACK PRODUCT

Published:1996-12 Issue:6 Volume:27 Page:687-701
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

GURAYA H.S.,TOLEDO R.T.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1996.tb01002.x/fullpdf

Reference21 articles.

1. CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

2. Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

3. Sensory Properties of Foods and Their Measurement Methods;Techniques to Measure Food Safety and Quality;2021

4. Effect of Chickpea in the Physicochemical And Sensorial Properties of Third Generation Extruded Snacks;International Journal of Food Sciences and Research;2020-04-01

5. An Acoustic Study on the Texture of Cellular Brittle Foods;Reviews in Agricultural Science;2020

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