A MEASURE OF FRACTURE-TOUGHNESS OF BREAD CRUMB

Authors
SCANLON MG FAHLOUL D SAPIRSTEIN HD
Citation
Mg. Scanlon et al., A MEASURE OF FRACTURE-TOUGHNESS OF BREAD CRUMB, Cereal chemistry, 74(5), 1997, pp. 612-613
Citations number
15
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
74
Issue
5
Year of publication
1997
Pages
612 - 613
Database
ISI
SICI code
0009-0352(1997)74:5<612:AMOFOB>2.0.ZU;2-D