Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using...

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Bibliographic Details

Published in:	Foods
Main Authors:	Hongyan Cai, Yanting Liu, Weiping Jin, Fang Li, Xuan Chen, Guoyan Yang, Wangyang Shen
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Subjects:	fuzzy binary comparison sensory evaluation system fuzzy mathematics
Online Access:	https://www.mdpi.com/2304-8158/13/21/3527