EFFECT OF WATER ACTIVITY ON THE SENSORY CRISPNESS AND MECHANICAL DEFORMATION OF SNACK FOOD-PRODUCTS

被引：260

作者：

KATZ, EE ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04871.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：403 / 409

页数：7

共 30 条

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[5] TEXTURE PROFILE OF RIPENING PEARS
BOURNE, MC
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (02) : 223 - &
[6] BREENE WM, 1980, COMMUNICATION
[7] BRENNAN JG, 1974, 4 P INT C FOOD SCI T, V2, P130
[8] BRICKMAN CL, 1957, PACKAGE ENG, V2, P19
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[10] BUMA TJ, 1971, NETH MILK DAIRY J-NE, V25, P75