基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型
王艳,王睿,张艳艳,刘兴丽,张华,王宏伟
Modeling for Comprehensive Evaluation of the Effect of Hydrocolloids on the Quality of Sweet Dumplings Using Principal Component Analysis Combined with Fuzzy Mathematics
WANG Yan, WANG Rui, ZHANG Yanyan, LIU Xingli, ZHANG Hua, WANG Hongwei
食品科学
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2022, (14): 68
-75
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DOI: 10.7506/spkx1002-6630-20210705-043