Home > Term: sensory test/evaluation
sensory test/evaluation
Method for the assessment of cooked rice 1 hour after cooking by judges or panel members. The characteristics assessed are aroma, flavor or taste, tenderness or hardness, cohesiveness or stickiness, appearance, and color using a six-point scoring scale.
- Jenis Kata: noun
- Industri / Domain: Pertanian
- Kategori: Sains nasi
- Company: IRRI
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Penulis
- D.Herbert
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