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[besut | besut sumber]
- ↑ 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.