Determining Crispness Level of Dry Food through Its Compressive Strain Energy
Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressiv...
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| Vydané v: | Indonesian Journal of Computing, Engineering and Design Ročník 3; číslo 2; s. 106 - 118 |
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| Hlavní autori: | , , , , |
| Médium: | Journal Article |
| Jazyk: | English Japanese |
| Vydavateľské údaje: |
Faculty of Engineering and Technology, Sampoerna University
26.09.2021
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| ISSN: | 2656-1972, 2656-8179 |
| On-line prístup: | Získať plný text |
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