Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products
By: Olusegun Folorunso, Yinka Ajayi and Taofik Shittu
Authors
Olusegun Folorunso
Department of Computer Science, University of Agriculture, Abeokuta, Nigeria
Yinka Ajayi
Department of Computer Science, University of Agriculture, Abeokuta, Nigeria
Taofik Shittu
Department of Food Science & Technology, University of Agriculture, Abeokuta, Nigeria
DOI: https://doi.org/10.2481/dsj.007-006 | Journal eISSN: 1683-1470
Language: English
Page range: 70 - 77
Published on: Apr 24, 2009
Published by: Ubiquity Press
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
© 2009 Olusegun Folorunso, Yinka Ajayi, Taofik Shittu, published by Ubiquity Press
This work is licensed under the Creative Commons Attribution 4.0 License.