Renyah

Kerenyahan utawa crispness minangka salah sawijining atribut tekstur panganan sing paling umum. ^[1] Crispiness nuduhake panganan sing atos sing ngetokake swara nalika patah. ^[2] Panganan sing digambarake asri cenderung ora nuduhake pratandha deformasi sadurunge patah tulang. Crispiness lan crunchiness asring digunakake kanthi ijol-ijolan, nanging renyah cenderung digandhengake karo swara sing luwih dhuwur, dene krispi digandhengake karo swara sing luwih murah.

Rujukan

↑ Luckett, Curtis; Seo, Han-Seok (2015). "Consumer Attitudes Toward Texture and Other Food Attributes". Journal of Texture Studies. 46 (1): 46–57. doi:10.1111/jtxs.12110.
↑ Jowitt, Ronald (1974). "The terminology of food texture". Journal of Texture Studies. 5 (3): 351–358. doi:10.1111/j.1745-4603.1974.tb01441.x.

[1] Luckett, Curtis; Seo, Han-Seok (2015). "Consumer Attitudes Toward Texture and Other Food Attributes". Journal of Texture Studies. 46 (1): 46–57. doi:10.1111/jtxs.12110.

[2] Jowitt, Ronald (1974). "The terminology of food texture". Journal of Texture Studies. 5 (3): 351–358. doi:10.1111/j.1745-4603.1974.tb01441.x.

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