CRISPNESS IN FOODS - REVIEW

被引：47

作者：

VICKERS, Z ^{[1
]}

BOURNE, MC ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,GENEVA,NY 14456

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14406.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1153 / 1157

页数：5

共 41 条

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[3]

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[4]

BOURNE MC, 1975, FABRICATED FOODS

[5]

BOWMAN F, 1972, Journal of Texture Studies, V3, P478, DOI 10.1111/j.1745-4603.1972.tb00645.x

[6]

BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x

[7] TEXTURE PROFILE ANALYSIS OF CUCUMBERS [J].

BREENE, WM ;

CHOU, H ;

DAVIS, DW .

[8]

BRENNAN J G, 1970, Journal of Texture Studies, V1, P167, DOI 10.1111/j.1745-4603.1970.tb00721.x

[9]

BRENNAN JG, 1974, 4TH INT C FOOD SCI T

DRAKE, BK .