Established Prediction Models of Bread Sensory Evaluation Results Based on Data Analysis Methods
In this paper, 66 samples belonging to 12 varieties of domestic high-gluten wheat in 2021 were collected, and their physicochemical, rheological and bread sensory properties were analyzed. The results of the main component analysis showed that the total sensory score of bread had a strong correlatio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2022-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220604?st=article_issue |