Instrumental texture evaluation of extruded snack foods: a review

Extrusion cooking technology is the most used technique for the production of snack foods. In such foods, texture isof major importance, with crispness being often a desirable attribute. Due to the high costs involved in sensory analysis,instrumental assessment of end-product texture, by fundamental...

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Bibliografiske detaljer
Udgivet i:Ciencia y Tecnología Alimentaria
Main Authors: A. A. Anton, F. B. Luciano
Format: Artigo
Sprog:Inglês
Udgivet: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2007
Fag:
Química
snacks
Texture
extrusion
Online adgang:https://www.redalyc.org/articulo.oa?id=72440501
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