"
Food Flavor Perception as Expressed via Sensory Spectrograph"
written by Naomi Sano, Ayaka Miyamoto, Mao Igasaki, Shiori Itoh, Haruna Ohkaji, Yoshie Yamagata, Jun Kayashita, Sumi Sugiyama, Yoshiaki Sugawara,
published by
Psychology,
Vol.7 No.2, 2016
has been cited by the following article(s):
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[1]
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Texture Profile of Groundnut Cake (Kulikuli) Produced from Three Varieties of Groundnut (Arachis hypogaea L.)
Journal of Applied Sciences,
2022
DOI:10.3923/jas.2022.304.313
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