Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method-Reference-Cited by-同舟云学术

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Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

Published:2024-06 Issue: Volume:9 Page:100281
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Jariyah ,Hidayat Achmad Wahyu,Munarko Hadi

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Sensory profile of sweetener preparations with Rate-All-That-Apply (RATA) method;Adawiyah;J. Mutu Pangan Indones. J. Food Qual.,2020

2. Pembuatan biskuit beras parboiled (Kajian proporsi tepung beras parboiled dengan tepung tapioka dan penambahan kuning telur);Aj-Juwita;J. Pangan Dan Agroind.,2015

3. The gluten-free diet for celiac disease and beyond;Aljada;Nutrients,2021

4. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-All-That-Apply (RATA);Ares;Food Qual. Prefer.,2014

5. Methods in Consumer Research, Volume 1: New Approaches to Classic Methods;Ares,2018

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1. Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis;IOP Conference Series: Earth and Environmental Science;2024-07-01

2. Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru;Foods;2024-05-13

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