机译:各种品种制备的豆浆机物理化学和感官质量分析:模糊逻辑技术的应用
Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science & Nutritional Engineering China Agricultural University Beijing China;
Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science & Nutritional Engineering China Agricultural University Beijing China;
Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science & Nutritional Engineering China Agricultural University Beijing China;
Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science & Nutritional Engineering China Agricultural University Beijing China;
Soybean cultivars; Soymilk; Sensory quality; Fuzzy logic;
机译:从多营养复合面粉和天然结合剂制备的小吃杆感觉属性的模糊逻辑分析
机译:使用模糊逻辑从Mahua(Madhuca Longifolia)花糖浆制备的酒吧样品的感官分析
机译:感官,营养学和遗传学技术在建立古苹果品种质量方面的应用
机译:使用模糊逻辑技术的图像增强和图像质量分析
机译:用莱鲍迪苷-A和赤藓糖醇替代蔗糖制备的雪纺蛋糕的理化和感官品质。
机译:使用模糊逻辑汇总感官数据以评估食物的感官质量
机译:基于主成分分析和模糊逻辑的连铸过程质量监控1