Present address: Dept de Ciencia de Materiales, Univ Politecnica de Madrid, Ciudad Universitaria, 28040 – Madrid, Spain
Fracture properties of potato crisps
Version of Record online: 8 OCT 2007
© 2007 Institute of Food Science and Technology Trust Fund
International Journal of Food Science & Technology
Volume 43, Issue 4, pages 752–760, April 2008
How to Cite
Rojo, F. J. and Vincent, J. F. V. (2008), Fracture properties of potato crisps. International Journal of Food Science & Technology, 43: 752–760. doi: 10.1111/j.1365-2621.2007.01531.x
- Issue online: 31 JAN 2008
- Version of Record online: 8 OCT 2007
- (Received 7 June 2006; Accepted in revised form 18 December 2006)
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