Sensory analysis of cooked rice

Food Quality and Preference

Volumn 7, Issue 3-4, 1996, Pages 263-270

  Yau, N J N ^a   Huang, J J ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030485119     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(96)00010-9     Document Type: Conference Paper

References (15)

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3. Hsu, A. N. & Song, S. (1988). Relation between palatability evaluation of cooked rice and physicochemical properties of rice. TDAIS research report. No. 0168. Taichung District Agricultural Improvement Station, Taiwan, R.O.C.
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7. Lundahl, D. S. & McDaniel, M. R. (1988). The assessor effect - fixed and random. J. Sensory Studies, 3, 113-121.
8. Meilgaard, M., Civille, G. V. & Carr, B. T. (1991). Sensory Evaluation Techniques. 2nd Ed. CRC Press, Inc., Florida, 147-150.
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10. Perez, C. M., Juliano, B. O., Bourne, M. C. & Anzaldua-Morales, A. (1993). Hardness of cooked milled rice by instrumental and sensory methods. J. Texture Studies, 24, 81-94.
11. Perez, C. M. & Juliano, B. O. (1979). Indicators of eating quality for non-waxy rices. Food Chem., 4, 185-195.
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