Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes
Textural properties are key drivers for food acceptability (Chauvin et al. 2008). In low-moisture cereal foods, quality depends mainly on textural attributes like crispness (Fontanet et al. 1997). Water is one of the most important factors affecting texture of low-moisture foods, and its effect has...
| Autores principales: | Farroni, A.E., Guerrero, S., Buera, M.P. |
|---|---|
| Formato: | SER |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p125_Farroni |
| Aporte de: |
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