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 , food science , dimension (graph theory) , habit , volume (thermodynamics) , indonesian , feeling , mathematics , social psychology , chemistry , medicine , physics , linguistics , philosophy , neuroscience , pure mathematics , endocrinology , quantum mechanics