SENSORY EVALUATION OF MANGO DRINKS USING FUZZY LOGIC

By S. Jaya, H. Das. 2003

91 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/f8b26ce57a1078c9d0de5fec65ebc6ee4cd3e06a

How researchers see this paper

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1. Hari Niwas Mishra
2. V. R. Sinija

Citations in the corpus

• Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules (2011, background): “... sensory evaluation are (1) calculation of overall sensory scores of tea samples in the form of triplets, (2) calculation of membership function on standard fuzzy scale, (3) calculation of overall membership function on standard fuzzy scale for tea samples, (4) estimation of similarity values and”