Cross-cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice
Author:
Affiliation:
1. Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
2. Department of Food Science and Technology; Korea National University of Transportation; Jeungpyeong-gun Chungbuk 27909 Korea
Funder
Korea National University of Transportation
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13807/fullpdf
Reference41 articles.
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3. Variations in U.S. consumers’ acceptability of Korean rice cake, Seolgitteok, with respect to sensory attributes and nonsensory factors;Cho;Journal of Food Science,2016
4. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panel;Chung;Journal of Food Science,2007
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