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2000-09-01 - Snack Mixes
... to be more rigid and brittle, whereas tapioca tends to be lighter and less crunchy. ...
They tend to give much denser, crunchier textures." Waxy maize, a hybrid of ...
http://www.foodproductdesign.com/articles/2000/09/snack-mixes.aspx - 101k

2001-06-01 - Keeping the Crunch in Breakfast Cereals
... You can’t wait for the sensation of the cold milk and crunchy cereal
in your mouth. You eat it as quickly as possible to keep ...
http://www.foodproductdesign.com/articles/2001/06/keeping-the-crunch-in-breakfast------cereals.aspx - 101k

2001-12-01 - Batters and Breadings Liven Tastes
... And in most cases, the crispier and crunchier the batter or breading that coats ... A
secondary challenge is to keep these products crispy and crunchy while they ...
http://www.foodproductdesign.com/articles/2001/12/batters-and-breadings------liven-tastes.aspx - 101k

2006-12-14 - Surveying Asian Vegetables
... States. This mild, crunchy Chinese white cabbage, used in salads,
stir-fries and side dishes, is widely available in fresh form. ...
http://www.foodproductdesign.com/articles/2006/12/surveying-asian-vegetables.aspx - 89k

1997-04-01 - The Great Cover-Up: Batters, Breadings and Coatings
... Cracker meal normally has a hard, crunchy texture, but changing the formulation
can modify this somewhat. ... "They give a crisper, crunchier texture. ...
http://www.foodproductdesign.com/articles/1997/04/the-great-cover-up--batters-breadings-and-coatin.aspx - 101k

2009-06-03 - Extrusion Processing: New Whole-Grain Opportunities
... Crunchy nuggets and inclusions: Breakfast cereal, snack and bakery manufacturers
can enhance their products with the nutritional benefits of whole grains in ...
http://www.foodproductdesign.com/articles/2009/06/extrusion-processing-new-whole-grain-opportunities.aspx?pg=2 - 54k

2004-03-01 - Snack Food Rx
... Most crunchy snacks are made from high-starch products such as corn flour, according ...
whey protein isolate blended well with corn flour to make crunchier snacks ...
http://www.foodproductdesign.com/articles/2004/03/snack-food-rx.aspx?pg=5 - 58k

2007-08-01 - A Chef’s Guide to Nuts
... made with a gooey filling of lees, the grape sediment that settles during fermentation,
caramel and chocolate, topped with a layer of crunchy sliced almonds ...
http://www.foodproductdesign.com/articles/2007/08/a-chefs-guide-to-nuts.aspx?pg=3 - 61k

2003-09-01 - Keen on Korean
... In a meal, savory spicy barbecue is balanced with namuls; crispy steamed vegetables
with fried foods; and fresh, crunchy, cold salads with salted, preserved ...
http://www.foodproductdesign.com/articles/2003/09/keen-on-korean.aspx - 101k

1998-07-01 - New Ethnic Entrees
... Now, texture descriptions are going to become important in the overall flavor
perceptions of an entree, such as crunchy, crispy, slippery or firm. ...
http://www.foodproductdesign.com/articles/1998/07/new-ethnic-entrees.aspx - 101k