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Identifying Sensory Consumer Perceptions of Cooked Thai Jasmine Rice from Each Northeastern Provinces Thailand |
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| รหัสดีโอไอ | |
| Title | 1. Identifying Sensory Consumer Perceptions of Cooked Thai Jasmine Rice from Each Northeastern Provinces Thailand 2. Thailand |
| Creator | Kritsda Khajarern |
| Publisher | Rangsit University |
| Publication Year | 2562 |
| Keyword | Descriptive analysis, cooked Thai jasmine rice, principal component analysis, sensory perceptual map |
| ISBN | 978-616-421-080-6 |
| Language | EN |
| URL Website | https://rsucon.rsu.ac.th/ |
