Open AccessFuzzy Analysis of Sensory Attributes of Gluten Free Pasta Prepared From Brown Rice, Amaranth, Flaxseed Flours and Whey Protein Concentrates
Author(s) -
Ganga Sahay Meena,
Aastha Dewan,
Neelam Upadhyay,
Ruchika Barapatre,
Nitin Kumar,
Ashish Kumar Singh,
Rana Js
Publication year - 2019
Publication title -
journal of food science and nutrition research
Language(s) - English
Resource type - Journals
ISSN - 2642-1100
DOI - 10.26502/jfsnr.2642-1100006
Subject(s) - amaranth , food science , brown rice , gluten free , fuzzy logic , chemistry , mathematics , sensory analysis , gluten , computer science , artificial intelligence