Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis
1. Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis

Narges Samanian؛ سید محمد علی رضوی

دوره 12، شماره 6 ، بهمن و اسفند 1395، ، صفحه 730-741

http://dx.doi.org/10.22067/ifstrj.v12i6.50418

چکیده
  Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical properties as a substitute for sensory evaluations in ...  بیشتر