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January 1, 1988

Crispness and Crunchiness of Selected Low Moisture Foods1

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Seymour et al. (Fri,) studied this question.

synapsesocial.com/papers/6a1ffce37110a651dc04d01f https://doi.org/https://doi.org/10.1111/j.1745-4603.1988.tb00926.x

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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Sensory, Acoustical, and Force‐Deformation Measurements of Potato Chip Crispness1987 · 119 citations
2CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE1971 · 240 citations
3Sorption Phenomena in Foods: Theoretical and Practical Aspects1975 · 76 citations
4BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCE1970 · 75 citations
5GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL1973 · 393 citations

Crispness and Crunchiness of Selected Low Moisture Foods1 | Synapse