Physical property changes and sensory evaluation modelling of osmotically dehydrated pumpkin using intelligent methods
The objectives of this study were to use intelligent methods to model sensory evaluation, as well as to predict physical properties changes of osmotically dehydrated pumpkin slices. The effects of process variables which are concentration of osmotic solution, immersion temperature and immersion time...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://eprints.ums.edu.my/id/eprint/42204/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/42204/2/FULLTEXT.pdf |
| الوسوم: |
إضافة وسم
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