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

被引：261

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

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[3]

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[4]

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BOURNE, MC .

[6]

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[7]

BRENNAN JG, 1974, 4 P INT C FOOD SCI T, V2, P130

[8]

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[9]

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[10]

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