Water content or water activity: what rules crispy behavior in bread crust?

van Nieuwenhuijzen, N H

Water content or water activity: what rules crispy behavior in bread crust? [electronic resource] - Journal of agricultural and food chemistry Aug 2008 - 6432-8 p. digital

Publication Type: Journal Article

1520-5118

10.1021/jf800522c doi


Bread--analysis
Chemical Phenomena
Chemistry, Physical
Food Technology
Humans
Sensation
Starch--analysis
Transition Temperature
Water--analysis