Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust

T. van Vliet; J.E. Visser; W.J. Lichtendonk; J.M.J.G. Luyten

Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust

T. van Vliet, J.E. Visser, W.J. Lichtendonk, J.M.J.G. Luyten

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

Original language	English
Title of host publication	Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006
Editors	E. Dickinson, M.E. Leser
Place of Publication	Cambridge UK
Publisher	Royal Society of Chemistry
Chapter	34
Pages	485-501
ISBN (Print)	9780854042715
Publication status	Published - 2007
Event	Food Colloids 2006. Self-Assembly and Material Science - Duration: 23 Apr 2006 → 26 Apr 2006

Conference/symposium

Conference/symposium	Food Colloids 2006. Self-Assembly and Material Science
Period	23/04/06 → 26/04/06

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Cite this

@inproceedings{19bc684aa31140b5b7d46a22630e4875,

title = "Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust",

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

note = "F825; Food Colloids 2006. Self-Assembly and Material Science ; Conference date: 23-04-2006 Through 26-04-2006",

year = "2007",

language = "English",

isbn = "9780854042715",

pages = "485--501",

editor = "E. Dickinson and M.E. Leser",

booktitle = "Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006",

publisher = "Royal Society of Chemistry",

}

van Vliet, T, Visser, JE, Lichtendonk, WJ & Luyten, JMJG 2007, Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust. in E Dickinson & ME Leser (eds), Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006. Royal Society of Chemistry, Cambridge UK, pp. 485-501, Food Colloids 2006. Self-Assembly and Material Science, 23/04/06.

Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust. / van Vliet, T.; Visser, J.E.; Lichtendonk, W.J. et al.
Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006. ed. / E. Dickinson; M.E. Leser. Cambridge UK: Royal Society of Chemistry, 2007. p. 485-501.

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

TY - GEN

T1 - Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust

AU - van Vliet, T.

AU - Visser, J.E.

AU - Lichtendonk, W.J.

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

N1 - F825

PY - 2007

Y1 - 2007

UR - http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=496382&site=ehost-live&ebv=EB&ppid=pp_485

M3 - Conference paper

SN - 9780854042715

SP - 485

EP - 501

BT - Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006

A2 - Dickinson, E.

A2 - Leser, M.E.

PB - Royal Society of Chemistry

CY - Cambridge UK

T2 - Food Colloids 2006. Self-Assembly and Material Science

Y2 - 23 April 2006 through 26 April 2006

ER -