Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Food Colloids. Interactions, Microstructure and Processing
Editors	E. Dickinson
Place of Publication	Cambridge
Publisher	Royal Society of Chemistry
Pages	380-392
ISBN (Print)	9780854046386
Publication status	Published - 2005
Event	Food Colloids 2004, Harrogate UK - Duration: 18 Apr 2004 → 21 Apr 2004

Conference/symposium	Food Colloids 2004, Harrogate UK
Period	18/04/04 → 21/04/04

Cite this

@inproceedings{722743f6aede4097937b8171feb21485,

title = "Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception",

author = "J.M.J.G. Luyten and W.J. Lichtendonk and \{Castro Prada\}, E.M. and J.E. Visser and \{van Vliet\}, T.",

note = "764; Food Colloids 2004, Harrogate UK ; Conference date: 18-04-2004 Through 21-04-2004",

year = "2005",

language = "English",

isbn = "9780854046386",

pages = "380--392",

editor = "E. Dickinson",

booktitle = "Food Colloids. Interactions, Microstructure and Processing",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

}

Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception. / Luyten, J.M.J.G.; Lichtendonk, W.J.; Castro Prada, E.M. et al.
Food Colloids. Interactions, Microstructure and Processing. ed. / E. Dickinson. Cambridge: Royal Society of Chemistry, 2005. p. 380-392.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception

AU - Luyten, J.M.J.G.

AU - Lichtendonk, W.J.

AU - Castro Prada, E.M.

AU - Visser, J.E.

AU - van Vliet, T.

N1 - 764

PY - 2005

Y1 - 2005

M3 - Conference paper

SN - 9780854046386

SP - 380

EP - 392

BT - Food Colloids. Interactions, Microstructure and Processing

A2 - Dickinson, E.

PB - Royal Society of Chemistry

CY - Cambridge

T2 - Food Colloids 2004, Harrogate UK

Y2 - 18 April 2004 through 21 April 2004

ER -