Sensor fusion for real time quality evaluation of biscuit during baking. Comparison between Bayesian and fuzzy approaches
- 1 August 1996
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 29 (3-4) , 301-315
- https://doi.org/10.1016/0260-8774(95)00078-x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Fuzzy setsInformation and Control, 1965