STANDARDIZED QUESTIONARE
STANDARDIZED QUESTIONARE
STANDARDIZED QUESTIONARE
TREATMENT 1
1 2 3 4 5 6 8 9
7
Appearance
Texture
Flavor
Aroma
Mouth feel
TREATMENT 2
1 2 3 4 5 6 8 9
7
Appearance
Texture
Flavor
Aroma
Mouth feel
TREATMENT 3
1 2 3 4 5 6 8 9
7
Appearance
Texture
Flavor
Aroma
Mouth feel
References
Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preference. Food Technology, 11, 9-14.
SquaTi Cookies: A livelihood Program Rating/s
Extension Proponents
LEADER
Romel S. Divinagracia Jr.
DEVELOPER
Leah C. De Gracia
Jennefer V. Dignadice
DOCUMENTER
Samantha C. Braganza