Work

Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

Year: 2024

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.17592

Authors: Ryan Ardoin, Olivia Chaffee, Jeanne Lea, Alysza Sookraj, Stephen Boue, Brennan Smith, Rebecca Dupre, Douglas W. Olson, William Broussard, Daniel Priddy

Institutions: Agricultural Research Service, United States Department of Agriculture, Southern Regional Research Center, United States Department of Energy, Oak Ridge Institute for Science and Education

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: U.S. Department of Agriculture

OpenAlex ID: W4405395485

FWCI: 0.778

Cites: 56

Cited by: 4

Related to: 10