Critical Evaluation of Crispy and Crunchy Textures: A Review

机译：脆皮和脆脆纹理的关键评估：审查

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Michael H. Tunick; Charles I. Onwulata; Audrey E. Thomas; John G. Phillips; Sudarsan Mukhopadhyay; Shiowshuh Sheen; Cheng-Kung Liu; Nicholas Latona; Mariana R. Pimentel; Peter H. Cooke;
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1. CRITICAL EVALUATION OF CRISPY AND CRUNCHY TEXTURES: A REVIEW [J] . Michael H. Tunick, Charles I. Onwulata, Audrey E. Thomas, International Journal of Food Properties . 2013,第4a5a6期

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7. Objective Evaluation of Crispy and Crunchy Textures of Foods by Acoustic Analysis [O] . Tae SUGIYAMA, Yoshihiro MURANO 2020

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Critical Evaluation of Crispy and Crunchy Textures: A Review

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