Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation

出版年份 2010 全文链接

标题

Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation

作者

关键词

-

出版物

FOOD RESEARCH INTERNATIONAL

Volume 43, Issue 6, Pages 1650-1655

出版商

Elsevier BV

发表日期

2010-05-18

DOI

10.1016/j.foodres.2010.05.004

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