Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates

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ISSN Print: 2161-1203
ISSN Online: 2161-1211
www.scirp.org/journal/ajcm
E-mail: ajcm@scirp.org

"Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates"
written by Preethini Selvaraj, Arrivukkarasan Sanjeevirayar, Anhuradha Shanmugam,
published by American Journal of Computational Mathematics, Vol.13 No.1, 2023

has been cited by the following article(s):

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[3]	Sensory properties of selected biofortified common bean (Phaseolus vulgaris) varieties grown in Burundi Food Science & Nutrition, 2024 DOI:10.1002/fsn3.3988

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