Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

Table 2

Physicochemical results of all the fried fritters samples.

Sample	Moisture content (%)	Fat content (%)	Volume (%)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Results as mean ± SD. Different superscripts in the same row denote significant differences ().