Understanding the sensory attributes crispy and chrunchy: an integrated approach

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

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 proceeding › Conference paper › Professional

Original language	English
Title of host publication	Proceedings of the 3rd international symposium on food rheology and structure
Editors	P. Fischer, I. Marti, E.J. Windhab
Place of Publication	Lappersdorf, Germany
Publisher	Kerschensteiner Verlag
Pages	379-384
ISBN (Print)	9783905609196
Publication status	Published - 2003
Event	3rd international symposium on food rheology and structure - Duration: 9 Feb 2003 → 13 Feb 2003

Conference

Conference	3rd international symposium on food rheology and structure
Period	9/02/03 → 13/02/03

Cite this

@inproceedings{2760ef83c4c74cacbba1bc0086f7766f,

title = "Understanding the sensory attributes crispy and chrunchy: an integrated approach",

author = "J.M.J.G. Luyten and J.J. Plijter and {van Vliet}, T.",

note = "F722; 3rd international symposium on food rheology and structure ; Conference date: 09-02-2003 Through 13-02-2003",

year = "2003",

language = "English",

isbn = "9783905609196",

pages = "379--384",

editor = "P. Fischer and I. Marti and E.J. Windhab",

booktitle = "Proceedings of the 3rd international symposium on food rheology and structure",

publisher = "Kerschensteiner Verlag",

address = "Switzerland",

}

Luyten, JMJG, Plijter, JJ & van Vliet, T 2003, Understanding the sensory attributes crispy and chrunchy: an integrated approach. in P Fischer, I Marti & EJ Windhab (eds), Proceedings of the 3rd international symposium on food rheology and structure. Kerschensteiner Verlag, Lappersdorf, Germany, pp. 379-384, 3rd international symposium on food rheology and structure, 9/02/03.

Understanding the sensory attributes crispy and chrunchy: an integrated approach. / Luyten, J.M.J.G.; Plijter, J.J.; van Vliet, T.
Proceedings of the 3rd international symposium on food rheology and structure. ed. / P. Fischer; I. Marti; E.J. Windhab. Lappersdorf, Germany: Kerschensteiner Verlag, 2003. p. 379-384.

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

TY - GEN

T1 - Understanding the sensory attributes crispy and chrunchy: an integrated approach

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

AU - Plijter, J.J.

AU - van Vliet, T.

N1 - F722

PY - 2003

Y1 - 2003

M3 - Conference paper

SN - 9783905609196

SP - 379

EP - 384

BT - Proceedings of the 3rd international symposium on food rheology and structure

A2 - Fischer, P.

A2 - Marti, I.

A2 - Windhab, E.J.

PB - Kerschensteiner Verlag

CY - Lappersdorf, Germany

T2 - 3rd international symposium on food rheology and structure

Y2 - 9 February 2003 through 13 February 2003

ER -