Art
J-GLOBAL ID：200902092678315617   Reference number：88A0556573

Crispness and crunchiness of selected low moisture foods.

低水分食品のクリスプネスとクランチネス
Author (2)：
SEYMOUR S K

About SEYMOUR S K

(North Carolina State Univ., NC, USA)

About North Carolina State Univ., NC, USA

, 
HAMANN D D

About HAMANN D D

(North Carolina State Univ., NC, USA)

About North Carolina State Univ., NC, USA


Material：
Journal of Texture Studies  (J Texture Stud)

About Journal of Texture Studies


Volume： 19  Issue： 1  Page： 79-95  Publication year： 1988 
JST Material Number： E0291D  ISSN： 0022-4901  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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chewiness

About chewiness

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
crispness

About crispness

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
水分

About 水分

, 
食品

About 食品


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