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COMPARISON OF A DOUBLE COMPRESSION TEST FOR THE PREDICTION OF SENSORY TEXTURE ATTRIBUTES OF COOKED RICE TO A SINGLE COMPRESSION TEST

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Figure

Table 1: Vocabulary for sensory texture attributes of cooked rice
Fig 1. Typical force-time curve by a double compression test with parameters.
Table 2: Correlation coefficients for the correlation between the milled rice kernel size and the instrumental parameters
Table 3: Model statistics for predicting sensory texture attributes by instrumental texture parameters using partial least square regression

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