Textural attributes of a model snack food at different moisture contents

By Pritam Mazumder, B. Roopa, S. Bhattacharya. 2007

88 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ca0b35d785279d6f312df8affb3d30c54f90b1b2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Conti-Silva
2. Amanda Maldo Paula

In Nutrition and Dietetics

1. A. Conti-Silva
2. Amanda Maldo Paula

Citations in the corpus

• Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014, background): “…instrumental tests, or whether these terms can be correlated with sensory texture, although the terms most used are hardness, brittleness, firmness and crispness (Ding et al., 2006; Mazumder et al., 2007; Nascimento et al., 2012; Nath et al., 2012; Veronica et al., 2006; Yuliani et al., 2006).”