Understanding the sensory attributes crispy and chrunchy: an integrated approach

Authors :: Luyten, J.M.J.G.
Plijter, J.J.
van Vliet, T.
Source :: Proceedings of the 3rd international symposium on food rheology and structure. Lappersdorf, Germany: Kerschensteiner Verlag, Proceedings of the 3rd international symposium on food rheology and structure
Publication Year :: 2003
Publisher :: Kerschensteiner Verlag, 2003.

Subjects :: AFSG Food Quality
Physics and Physical Chemistry of Foods
Life Science
VLAG

Language :: English
ISBN :: 978-3-905609-19-6
ISBNs :: 9783905609196
Database :: OpenAIRE
Journal :: Proceedings of the 3rd international symposium on food rheology and structure. Lappersdorf, Germany: Kerschensteiner Verlag, Proceedings of the 3rd international symposium on food rheology and structure
Accession number :: edsair.dedup.wf.001..937cd4c61a402de8949bb6b9b696013b

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