| |
| | Cracker, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR |
 | | Saltine crackers: changes in cracker sponge rheology and modification of a cracker-baking procedure. |
 | | Data from the sorption method were compared to data from an instrument designed to evaluate the hardness of commercial crackers, the Biscuit Texture Meter (BTM). |
 | | Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer |
| food.oregonstate.edu /ba/cracker.html (357 words) |
|