Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach-Reference-Cited by-同舟云学术

Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach

Published:2022-11-23 Issue:1-2 Volume:30 Page:44-61
ISSN:1057-9214
Container-title:Journal of Multi-Criteria Decision Analysis
language:en
Short-container-title:Multi Criteria Decision Anal

Author:

Sadhu Tithli¹²,Lahiri Sandip Kumar³,Roy Jagannath⁴^ORCID,Bhattacharjee Ashish⁵,Chakrabarty Jitamanyu¹^ORCID

Affiliation:

1. Department of Chemistry National Institute of Technology Durgapur Durgapur India

2. Department of Biochemistry, School of Agriculture SR University Hanumakonda India

3. Department of Chemical Engineering National Institute of Technology Durgapur Durgapur West Bengal India

4. Department of Mathematics National Institute of Technology Warangal Hanumakonda India

5. Department of Biotechnology National Institute of Technology Durgapur Durgapur India

Funder

Department of Biotechnology, Government of West Bengal

Publisher

Wiley

Subject

Strategy and Management,General Decision Sciences

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mcda.1799

Reference62 articles.

1. Multiobjective Optimization Approach: Thermal Food Processing

2. Resolving a location selection problem by means of an integrated AHP-RAFSI approach

3. PERFORMANCE EVALUATION MODEL OF ROMANIAN MANUFACTURING LISTED COMPANIES BY FUZZY AHP AND TOPSIS

4. Multiobjective optimization of skim milk microfiltration based on expert knowledge

5. The Application of the Fuzzy AHP and DEA for Measuring the Efficiency of Freight Transport Railway Undertakings

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