A comparison of the mechanical and sensory properties of baked and extruded confectionery products
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http://aip.scitation.org/doi/pdf/10.1063/1.5008171
Reference8 articles.
1. BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS
2. Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation
3. INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
4. The properties of foams and lattices
5. CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
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1. Theoretical background the control technology of flour confectionery products and their practical implementation;Proceedings of the Voronezh State University of Engineering Technologies;2018-10-02
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