Evaluation of the sensory attributes of wild rice using the semantic differential method. A study on the physicochemical and utilization properties of wild rice. Part I.
Keyword(s):
Factor analysis for the sensory attributes of "Kuzuyu" puddings by the semantic differential method.
1986 ◽
Vol 44
(3)
◽
pp. 131-141
◽
1987 ◽
Vol 34
(3)
◽
pp. 186-195
1986 ◽
Vol 70
(Appendix)
◽
pp. 59-59
2006 ◽
Vol 220
(8)
◽
pp. 675-681
1985 ◽
Vol 33
(3)
◽
pp. 253-260
◽
2007 ◽
Vol 53
(2)
◽
pp. 561-568
◽
2015 ◽
Vol 29
(4)
◽
pp. 127
1986 ◽
Vol 70
(Appendix)
◽
pp. 60-60
Keyword(s):