xl stat statistical software version 2011 (Addinsoft inc)
90
Structured Review
Addinsoft inc
xl stat statistical software version 2011
Xl Stat Statistical Software Version 2011, supplied by Addinsoft 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/xl-stat+2011+software/xl+stat+statistical+software+version+2011/pm27143770-127-30-36
Average 90 stars, based on 1 article reviews
Xl Stat Statistical Software Version 2011, supplied by Addinsoft 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/xl-stat+2011+software/xl+stat+statistical+software+version+2011/pm27143770-127-30-36
Average 90 stars, based on 1 article reviews
xl stat statistical software version 2011 - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Sensory evaluation and acceptability of gluten-free Andean corn spaghetti. Article Snippet: BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products.. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours.. Acceptability of capiacornspaghettiwasstudied inceliacandnon-celiac consumergroupsusinga9-pointhedonic scaleandcheck-all-that-apply (CATA) questions. Article Title: Acceptability of Aloysia citriodora-supplemented peach jams. Article Snippet: An unsupplemented peach jam and four peach jam samples prepared by supplementing the former with increasing amounts of Aloysia citriodora aqueous extract were subjected to sensory testing.. A trained panel of eight assessors initially identified (reaching consensus) the relevant sensory attributes and then rated the jam samples on an individual basis.. The jam samples were later evaluated for overall liking and willingness to purchase by a group of 95 interested consumers, who also provided their individual appraisal of the sensory features of the various samples by responding to an open-ended question. |