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December 1, 2004Journal of Texture Studies

Relationship Between Water Activity and Crispness of Extruded Rice Crisps

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Authors

SHStephan HeidenreichAustralian National UniversityDJDoris JarosTechnische Universität DresdenHRHarald RohmTechnische Universität Dresden

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Heidenreich et al. (2004) studied this question.

synapsesocial.com/papers/6a613b0e6b7099fe363f3ac9https://doi.org/10.1111/j.1745-4603.2004.35513.x
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