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Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant |
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| 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 |