Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 724-732

Ragita C. Pramudya, Han-Seok Seo,