van Nieuwenhuijzen, N H <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf800522c  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Food Technology<br/>Humans<br/>Sensation<br/>Starch--analysis<br/>Transition Temperature<br/>Water--analysis