Consumer Acceptance of Brown and White Rice Varieties

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Theref...

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Autors principals:	Tanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-08-01
Col·lecció:	Foods
Matèries:	brown rice white rice sensory consumer acceptance Just About Right scale JAR
Accés en línia:	https://www.mdpi.com/2304-8158/10/8/1950
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