Open AccessThe influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level
Author(s) -
Kiki Fibrianto,
H Syahrastani,
Lutfiani A. Nisa,
Laila Yum Wahibah
Publication year - 2019
Publication title -
advances in food science sustainable agriculture and agroindustrial engineering
Language(s) - English
Resource type - Journals
ISSN - 2622-5921
DOI - 10.21776/ub.afssaae.2019.002.01.3
Subject(s) - perception , calorie , psychology , habit , dimension (graph theory) , feeling , food science , volume (thermodynamics) , indonesian , scale (ratio) , mathematics , social psychology , medicine , geography , chemistry , endocrinology , linguistics , physics , philosophy , quantum mechanics , neuroscience , pure mathematics , cartography
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom