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Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products Cover

Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products

Data Science Journal
Volume 8 (2009): Issue 0
By: Olusegun Folorunso,  Yinka Ajayi and  Taofik Shittu  
Open Access
|Apr 2009

Authors

Olusegun Folorunso

folorunsolusegun@yahoo.com

Department of Computer Science, University of Agriculture, Abeokuta, Nigeria

Yinka Ajayi

info@ubiquitypress.com

Department of Computer Science, University of Agriculture, Abeokuta, Nigeria

Taofik Shittu

staofeek0904@yahoo.com

Department of Food Science & Technology, University of Agriculture, Abeokuta, Nigeria
DOI: https://doi.org/10.2481/dsj.007-006 | Journal eISSN: 1683-1470
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Language: English
Published on: Apr 24, 2009
Published by: Ubiquity Press
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Fuzzy-Rule,
Sensory analysis,
Composite cassava wheat (CCW) bread,
Food product

© 2009 Olusegun Folorunso, Yinka Ajayi, Taofik Shittu, published by Ubiquity Press
This work is licensed under the Creative Commons Attribution 4.0 License.

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