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. 2017 Oct;9:88–99. doi: 10.1016/j.ijgfs.2017.06.001

Fig. 6.

Fig. 6

Correlation matrix for dish types (based on cooking method, TYPE, and main ingredient, ING) and rice descriptions (DESC) based on frequencies of mention from consumers surveyed in 2015. The colours indicate the strength of the correlation; i.e., the strength of the positive correlation increases as the blueness intensifies while the strength of the negative correlation increases as the redness intensifies.