Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis
This study sought to identify a method for swiftly improving the correlation between sensory crispness and acoustic characteristics of puffed food. The sensory group was formed by selecting individuals adept at identifying brittleness through sequencing test, with sensory assessments conducted on va...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020275 |
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