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In acceptance test consumers classified in relationto the attributes color, aroma, taste and texture usinga hedonic scale of 9 points (9 = like extremely, 5= indifferent, 1 = extremely dislike) for the threesamples. In the preference test the tasters identifiedwhich of the three samples was preferred. In testpurchase intent, consumers responded on a scale ofcertainly buy a certainly would not buy the biscuitchosen.
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