The thinness of a food product, which
can be measured in terms of pourability
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Sensory Evaluation
The human analysis of the taste, smell, sound, feel, and appearance of food.
Taste Bias
A tendency to like or dislike a food based on positive or negative experiences, respectively.
Appearance
The shape, size, color, and conditon of a product.
Colorimeter
A device that measures the color of foods in terms of value, hue, and chroma.
Flavor
The combined effect of taste and aroma.
Astringency
The ability of a substance to draw up the muscles of the mouth, Tea is an astringent food.
Aroma
Odor.
Volatile
The property of evaporating quickly.
Olfactory Bulb
A bundle of nerve fibers located at the base of the brain behind the bridge of the nose.
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