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...
Guardado en:
| Publicado en: | Ciencia y Tecnología Alimentaria |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=72440501 |
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