2018•Shipin yu fajiao gongyeRequires access

Quantitative descriptive analysis of sensory characteristics of steamed cake.

Yuehua Yao, Xin Liu, Hongwei Wang

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Key concepts: Quantitative Descriptive Analysis, Food science, Sensory system, Steamed bread, Sensory analysis, Descriptive statistics, Statistical analysis, Mathematics

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Quantitative descriptive analysis of sensory characteristics of steamed cake. — Research Paper | ScholarLens