SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2001.tb01034.x/fullpdf
Reference23 articles.
1. Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State
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