Development of quick-cooking meat congees using multi-level sensory evaluation

Food Quality and Preference

Volumn 15, Issue 4, 2004, Pages 331-340

  Azanza, Ma Patricia V ^a   Basman, Irenei Camila V ^a   Magsuci, Carol D ^a   Mauricio, Rosela A ^a  

^a UNIVERSITY OF THE PHILIPPINES   (Philippines)

Author keywords

Congees; Multi level sensory evaluation; Quick cooking rice

Indexed keywords

VEGETABLE PROTEIN;

AROMA; ARTICLE; CHICKEN; COLOR; CONSUMER; CONTROLLED STUDY; COOKING; CULTIVAR; FOOD QUALITY; HUMAN; HYDRATION; HYDROLYSIS; MEAT; ONION; PHILIPPINES; POWDER; RICE; SENSORY EVALUATION; SPICE;

GALLUS GALLUS;

EID: 1342329056     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00074-0     Document Type: Article

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