Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice

Maleki, Clinton, Oliver, Penelope, Lewin, Simone, Liem, Gie and Keast, Russell 2020, Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice, Journal of food science, vol. 85, no. 5, pp. 1576-1585, doi: 10.1111/1750-3841.15120.

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Title Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice
Author(s) Maleki, ClintonORCID iD for Maleki, Clinton orcid.org/0000-0001-7154-7482
Oliver, Penelope
Lewin, Simone
Liem, GieORCID iD for Liem, Gie orcid.org/0000-0002-6619-6101
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Journal name Journal of food science
Volume number 85
Issue number 5
Start page 1576
End page 1585
Total pages 10
Publisher Wiley
Place of publication Chichester, Eng.
Publication date 2020-05
ISSN 0022-1147
1750-3841
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
descriptive analysis
preference mapping
rice preference
sensory evaluation
water-to-rice ratios
CONSUMER ACCEPTANCE
SENSORY ATTRIBUTES
SUBOPTIMAL FOOD
FLAVOR
COMPONENTS
VOLATILES
TEXTURE
COOKING
Language eng
DOI 10.1111/1750-3841.15120
Indigenous content off
Field of Research 0904 Chemical Engineering
0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30136768

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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