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

被引：255
|
作者：
KATZ, EE [1 ]
LABUZA, TP [1 ]
机构：
[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期
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
收藏
页码：403 / 409
页数：7
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