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

LWT

Volumn 48, Issue 2, 2012, Pages 276-282

  Singh, K P ^a   Mishra, Abhinav ^b   Mishra, H N ^b  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Bread; Composite flour; Fuzzy logic; Millet; Sensory evaluation

Indexed keywords

COMPUTER CIRCUITS; FOOD PRODUCTS; FUZZY LOGIC;

BARNYARD MILLET; BREAD; COMPOSITE FLOUR; FINGER MILLETS; FUZZY ANALYSIS; MILLET; NUTRITION QUALITY; SENSORY ATTRIBUTES;

SENSORY ANALYSIS;

ECHINOCHLOA FRUMENTACEA; ELEUSINE CORACANA; PANICUM MILIACEUM; TRITICUM AESTIVUM;

EID: 84861184423     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.026     Document Type: Article

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