采用全质构分析法(TPA)对软曲奇出炉后的质地变化进行了分析。
The texture changes of soft cookie after baking were analyzed by the method of texture profile analysis (TPA).
研究采用均匀设计法来设计实验，通过感观评定结合质构分析确定最佳的添加量。
We designed the experiment by uniform design and determine the best ratio with the help of sense organ and texture profile analysis.
利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。
The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.
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