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...
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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2018
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| 主题: | |
| 在线阅读: | https://eprints.ums.edu.my/id/eprint/42204/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/42204/2/FULLTEXT.pdf |
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