Consumer Preference and Properties of Raw and Cooked Milled Rice
Consumer preference tests for raw and cooked rices were run on representative consumers 16 years and older in a selected Philippine village. For four sets of samples, major criteria for selecting raw milled rice were grain whiteness and hardness, and aroma and flavor for boiled rice. Actual preferen...
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1981
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166497 |
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