Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours-Reference-Cited by-同舟云学术

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Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours

Published:2012-10 Issue:2 Volume:48 Page:276-282
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Singh K.P.,Mishra Abhinav,Mishra H.N.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Approved methods of American association of cereal chemists, AACC;AACC,1995

2. Approved methods of the AACC, Methods 74-09;AACC,2000

3. Leatherhead of Food R.A;Arazi;Food Processing Journal,2001

4. A new approach to handling fuzzy decision making;Chen;IEEE Transactions on Systems, Man and Cybernetics,1988

5. Food processing operations analysis;Das,2005

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