A set theory based fuzzy fs/QCA: a new tool for sensory analysis of foods
A study was conducted to identify the closest possible contributors to human behavior during sensory evaluation of fortified yogurt. Following a numbers-only method, sensory scores (1–9) were assigned to four Attributes – Color, Taste, Texture and Flavor by the panel members. For the first time, set...
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2458162 |
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