Texture on Extruded Snack: Correlation between Instrumental and Sensory Analysis
One of the most popular food produced by extrusion process are the snacks. The quality of this product is related to sensory factors such as appearance and taste, with emphasis on texture. However, it is very difficult to find studies with correlations between descriptive and instrumental analyses f...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2351 |