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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Optimizing sensorial aspects of iron-source analog rice developed from sago, fermented kidney beans, and modified cassava flour using simplex lattice design and rate-all-that-apply
Nadhifa D.G.
Food and Humanity
Q2Published: 2026
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1016/j.foohum.2026.101194Other files and links
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MathematicsSciences
Food scienceSciences
Simplex algorithmSciences
Sensory analysisSciences
FermentationSciences
Sensory systemSciences
Completely randomized designSciences
SimplexSciences
Design–ExpertSciences
Water contentSciences
WarehouseSciences
BiotechnologySciences
MoistureSciences
Rice flourSciences
Profiling (computer programming)Sciences
Consumer demandSciences
Linear programmingSciences
ChemistrySciences
Lattice (music)Sciences
White riceSciences