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A Measure of Fracture Toughness of Bread Crumb

September 1997 Volume 74 Number 5
Pages 612 — 613
M. G. Scanlon , 1 , 2 D. Fahloul , 1 and H. D. Sapirstein 1

Department of Food Science, University of Manitoba, Winnipeg, Canada R3T 2N2. Corresponding author. Phone: 204/474-6480. Fax: 204/474-7630. E-mail: scanlon@ms.umanitoba.ca


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1997.74.5.612
Accepted May 16, 1997.

© 1997 by the American Association of Cereal Chemists, Inc.