Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

Table 2

Moisture content of FBS collected from different vendors.

	Sample size	Min^a	Max^a	Mean^a	Median^a	Std^a,b
Restaurants	36	20.97	31.08	26.44	26.39	2.55
Street vendors	84	17.39	31.51	23.85	23.82	3.33
Others	3	31.87	32.65	32.21	32.10	0.42
Total	123	17.39	32.65	24.81	24.53	3.49

aThe units were % (w/w).
^bStandard deviation of samples.