RSU International Research Conference 2019

Year: 2019

Identifying Sensory Consumer Perceptions of Cooked Thai Jasmine Rice from Each Northeastern Provinces, Thailand

Kritsda Khajarern

Pages: 604-609

Keywords: Descriptive analysis, cooked Thai jasmine rice, principal component analysis, sensory perceptual map

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Doi: 10.14458/RSU.res.2019.100