The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. The major factors are analyzed with regression analysis to control the quality of the product.
The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. The major factors are analyzed with regression analysis to control the quality of the product.
摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。