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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...

Publication details

Print publication date
15 Feb 2007
Copyright year
Print ISBN
From the book series:
Special Publications