Comparative study on the hedonic and fuzzy logic based sensory analysis of formulated soup mix
The functional soup formulated with leaves of Solanum nigrum, an underutilized food crop, was studied for the comparison between two different types of sensory analysis to identify the sample with the most preferable sensory acceptability and to determine the sensory attribute that influences the ov...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352200003X |