Processed parboiled-rice product development using HoQ technique
This study presented the process of new product development for processed parboiled-rice product using the concept of House of Quality (HoQ) from Quality Function Deployment (QFD) technique. The main tasks were Voice of Customer (VOC) surveying and HoQ development. From VOC, the form of new product...
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| Main Authors: | , , |
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| Format: | Book Series |
| Published: |
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84901503787&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45267 |
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| Institution: | Chiang Mai University |
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