132 research outputs found
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
n/
RESEARCH NOTE NUMERICAL SCALE-POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE
Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9-Point Hedonic
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
- …