Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry.

mishoumu 2013-papers, Papers Food Science, Original Papers (English), 発表論文（英語), 食品科学

Shibata, M., Araki, T., & Sagara, Y. (2008). Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry. Food Science and Technology Research, 14(4), 367-376.

Tagged on: Food Science, Original Papers (English), 発表論文（英語), 食品科学