MAO, S.; SAE-EAW, A.; WONGTHAHAN, P.; PRINYAWIWATKUL, W. Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis. Asia-Pacific Journal of Science and Technology, [S. l.], v. 25, n. 01, p. APST–25, 2020. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/189010. Acesso em: 7 may. 2024.