RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS
By S. Heidenreich, D. Jaros, H. Rohm, Annette Ziems. 2004
70 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/58394c3421ae4029a956b89c9d2e802fc8a68bba
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality (2012, background): “01 (L40), which is a level at which products are already downgraded because of changes in product texture, especially because of a loss of sensory crispness (Arimi et al. 2010; Capriles et al. 2009; Heidenreich et al. 2004).”