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Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread
This study aimed to determine whether and how three demographic factors—age group, gender, and consumption frequency—affect texture perception and liking of two staple foods—cooked rice and wheat bread. In total, 346 adults evaluated three cooked rice and four wheat bread samples in terms of three (...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177980/ https://www.ncbi.nlm.nih.gov/pubmed/37174331 http://dx.doi.org/10.3390/foods12091793 |