Understanding the sensory attributes crispy and chrunchy: an integrated approach

J.M.J.G. Luyten, J.J. Plijter, T. van Vliet

Research output: Chapter in Book/Report/Conference proceedingConference paperProfessional

Original languageEnglish
Title of host publicationProceedings of the 3rd international symposium on food rheology and structure
EditorsP. Fischer, I. Marti, E.J. Windhab
Place of PublicationLappersdorf, Germany
PublisherKerschensteiner Verlag
Pages379-384
ISBN (Print)9783905609196
Publication statusPublished - 2003
Event3rd international symposium on food rheology and structure -
Duration: 9 Feb 200313 Feb 2003

Conference

Conference3rd international symposium on food rheology and structure
Period9/02/0313/02/03

Cite this

Luyten, J. M. J. G., Plijter, J. J., & van Vliet, T. (2003). Understanding the sensory attributes crispy and chrunchy: an integrated approach. In P. Fischer, I. Marti, & E. J. Windhab (Eds.), Proceedings of the 3rd international symposium on food rheology and structure (pp. 379-384). Kerschensteiner Verlag.