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prueba/evaluación sensorial
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.
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- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Agriculture
- Category: Rice science
- Company: IRRI
- Product:
- Acronym-Abbreviation:
Other Languages:
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