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Journal of Food Science|October 6, 2009
Sensory crispness of crispy rolls: effect of formulation, storage conditions, and water distribution in the crustC Primo-Martín, T Van VlietJournal of Agricultural and Food Chemistry|January 7, 2004
Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP)C Primo-Martín, R Valera, M A Martínez-AnayaJournal of Agricultural and Food Chemistry|July 10, 2008
Water content or water activity: what rules crispy behavior in bread crust?N H van Nieuwenhuijzen, C Primo-Martín, M B J Meinders, et al.Pageof 1