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Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models
black tea aroma genetic algorithm multiple regression analysis
2010/11/22
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...