Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM

Box-Behnken design: An alternative for the optimization of analytical methods

Sérgio L.C. Ferreira, Roy E. Bruns, Hilda Silva Ferreira et al. · Analytica Chimica Acta · 2007 · 3.1K citations

Architecture, Mathematics, Design Optimization +5

Structure of the starch granule. I. Swelling and solubility patterns of various starches.

H. W. Leach · 1959 · 988 citations

Pharmacy, Biochemistry, Food Science +16

The gelation and crystallisation of amylopectin

Stephen G. Ring, Paul Colonna, Kenneth J. I'Anson et al. · Carbohydrate Research · 1987 · 411 citations

Life Sciences, Biochemistry, Molecular Biology +10

A PSYCHOACOUSTICAL THEORY OF CRISPNESS

Zata Vickers, Malcolm C. Bourne · Journal of Food Science · 1976 · 226 citations

Natural Sciences, Food Science, Physics +9

Food Crushing Sounds. An Introductory Study ^a, ^b

BIRGER DRAKE · Journal of Food Science · 1963 · 198 citations

Humanities, Food Science, Acoustics +8