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NTIS 바로가기Journal of cereal science, v.58 no.1, 2013년, pp.132 - 139
Gondek, E. , Jakubczyk, E. , Herremans, E. , Verlinden, B. , Hertog, M. , Vandendriessche, T. , Verboven, P. , Antoniuk, A. , Bongaers, E. , Estrade, P. , Nicolai, B.M.
The aim of this work was to describe the texture and structure of crisp bread obtained with different extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of s...
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