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Chapter 34

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

Various popular food products consist of a crispy crust and a non-crispy moist inner part. Well-known examples are many bread types and deep-fried battered snacks like fried fish. For the first type the crust has originally the same chemical composition as the rest of the food product, while for the...

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Print publication date
15 Feb 2007
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Special Publications