Consumer Acceptance of Three Rice Varieties Formulated by a Simplex-Lattice Mixture Design

A simplex-lattice mixture design was applied to blend three varieties of rice; Ilpum (IP), Goami2 (G2) and Baegjinju (BJJ) all of which have very different physicochemical properties from one another, G2 and BJJ are mutant rice developed from IP. Increasing G2 portions in a rice blend increases indi...

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Veröffentlicht in:	Journal of food science and nutrition (Pusan, Korea : 2003) Korea : 2003), 2006-03, Vol.11 (1)
Hauptverfasser:	Choi, I.D. (Post-Harvest Technology Division, and National Institute of Crop Science, RDA, Suwon, Republic of Korea), Son, J.R. (Post-Harvest Technology Division, and National Institute of Crop Science, RDA, Suwon, Republic of Korea), Hong, H.C. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), Kim, K.J. (Post-Harvest Technology Division, and National Institute of Crop Science, RDA, Suwon, Republic of Korea), E-mail: kkj737@rda.go.kr
Format:	Artikel
Sprache:	eng
Schlagworte:	CONCEPTION CONSOMMATEUR consumer acceptance CONSUMERS CONSUMIDORES DESIGN DISENO indigestible carbohydrantes mutant rice rice blends simplex-lattice mixture-design
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