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Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant
Authors:Peiyan Li  Gangcheng Wu  Dan Yang  Hui Zhang  Xiguang Qi  QingZhe Jin  Xingguo Wang
Affiliation:1. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China;2. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China

School of Food Science and Technology, Jiangnan University, Wuxi, China

Abstract:
Keywords:French fries  instrumental-sensory relationships  mechanical texture analysis  sensory texture evaluation
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