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June 1, 1998International Journal of Food Properties

Glass transition and water plasticization effects on crispness of a snack food extrudate

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Authors

YRYrjö H. RoosUniversity College CorkKRKatariina RoininenVTT Technical Research Centre of FinlandKJKirsi JouppilaUniversity of Helsinki

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Roos et al. (1998) studied this question.

synapsesocial.com/papers/6a6f74ad26a7f98052dc1da7https://doi.org/10.1080/10942919809524574
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS *1975 · 45 citations
  2. 2RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS11980 · 76 citations
  3. 3A Model of Mechanical Changes in Biomaterials at and around Their Glass Transition1994 · 64 citations