S. Mao, A. Sae-Eaw, P. Wongthahan, and W. Prinyawiwatkul, “Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis”, Asia Pac J Sci Technol, vol. 25, no. 01, pp. APST–25, Mar. 2020.