sensory and consumer research data collection software program compusense five v. 4.0 (Compusense Inc)
90
Structured Review
Compusense Inc
sensory and consumer research data collection software program compusense five v. 4.0
Sensory And Consumer Research Data Collection Software Program Compusense Five V. 4.0, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sensory+and+consumer+research+data+collection+software+program+compusense+five+v%2E+4%2E0/sensory+software+compusense+five/10__1094_slash_cc___82___0328-117-3-9
Average 90 stars, based on 1 article reviews
Sensory And Consumer Research Data Collection Software Program Compusense Five V. 4.0, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sensory+and+consumer+research+data+collection+software+program+compusense+five+v%2E+4%2E0/sensory+software+compusense+five/10__1094_slash_cc___82___0328-117-3-9
Average 90 stars, based on 1 article reviews
sensory and consumer research data collection software program compusense five v. 4.0 - by Bioz Stars,
2026-10
90/100 stars
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Related Articles
Software:Article Title: Sensory, Mechanical, and Microscopic Evaluation of Staling in Low‐Protein and Gluten‐Free Breads Article Snippet: Cereal Chem.. 82(3):328–335 Staling over a 120-hr period was compared in a gluten-free rice bread, a low-protein starch bread, and two gluten-containing breads (standard wheat and added-protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM).. The gluten-free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low-protein starch bread had the lowest scores for both attributes. |