Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

Author:

Antonova I.,Mallikarjunan P.,Duncan S.E.

Publisher

Wiley

Subject

Food Science

Reference9 articles.

1. I. Antonova, 2001 . Determination of crispness in breaded fried chicken nuggets using ultrasonic technique [MSci thesis] . Blacksburg, Va.: Virginia Polytechnic Inst. and State Univ. 126 p.

2. Sensory Evaluation Techniques, Third Edition

3. Instrumental and sensory evaluation of crispness: I—In friable foods

4. SK. Seymour, 1985 . Studies on the relationships between the mechanical, acoustical and sensory properties in low moisture food products [DPhil dissertation] . Raleigh, N.C.: North Carolina State Univ. 94 p.

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