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Ylimaki, G., Hawrysh, Z.J., Hardin, R.T. and Thomson, A.B.R. (1991) Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation. Journal of Food Science, 56, 751-755.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb05374.x

has been cited by the following article:

• TITLE: Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

  AUTHORS: A. A. Mauricio, A. B. Palazzo, V. M. Caselato, H. M. A. Bolini

  KEYWORDS: Gluten-Free, Correlation, Partial Least Square, Procrustes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.9, July 25, 2016

  ABSTRACT: In order to study correlations between sensory properties and acceptance, regular and gluten-free carrot cakes (sweetened with sucrose and sucralose) were evaluated. Appearance, aroma, flavor, texture and overall liking were analyzed by 120 carrot cake consumers using a 9-cm hedonic scale. Quantitative Descriptive Analysis (QDA) was carried out with 11 assessors among 16 attributes. Data were analyzed by ANOVA, Tukey test (p