Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method
Reference calibration is a useful technique when sensory evaluation is not feasible or practical. This study was conducted to predict the crispness perception of potato chips evaluated by instrumental means through the reference-calibrated method. To investigate the relationship between sensory eval...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/5462751 |