It is adequate to have only sensory measurements in a food science experiment.
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Q11: Viscometers are not useful in measuring viscosity
Q12: The aspects of color identified in the
Q13: The Brabender amylograph is useful in analyzing
Q14: Electronic nose data are presented as:
A) Bouquet
Q15: The Acoustic Envelope Detector is an objective
Q17: To measure the tenderness of pastry, use
Q18: Infrared spectroscopy reveals the actual size of
Q19: Flavor research may involve use of any
Q20: The blade on a shortometer needs to
Q21: Distinguish between:
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