# 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.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_105037875318
Jurnal / Konferensi: Food and Humanity
Tahun terbit: 2026
DOI: https://doi.org/10.1016/j.foohum.2026.101194
ISSN: 29498244
Kuartil SJR: Q2
Citations: 0

## Authors
- Nadhifa D.G.

## Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

## Keywords
- Mathematics
- Food science
- Simplex algorithm
- Sensory analysis
- Fermentation
- Sensory system
- Completely randomized design
- Simplex
- Design–Expert
- Water content
- Warehouse
- Biotechnology
- Moisture
- Rice flour
- Profiling (computer programming)
- Consumer demand
- Linear programming
- Chemistry
- Lattice (music)
- White rice

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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