Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

<div>Effect of treatments on the texture profile analysis (TPA) of barley-soybean chips. (a) Hardness (N). (b) Elasticity (g/sec). (c) Adhesiveness (g/sec). (d) Compression energy. Data represent the means ± SD. Means with different superscript letters are significantly different (<i>p</i> &lt; 0.05). DSB: defatted soybean.</div>

Journal of Food Quality

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Figure 1

Figure 1: Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips 