Journal of Chemistry / 2016 / Article / Tab 3

Research Article

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

Table 3

Sensory results of all the fried fritters samples.

SampleOdorColorTexturePalatability

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 ().

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