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Using texture properties for clustering butter cake from various ratios of ingredient combination

Published Online: 2018-09-01

Published Print: 2019-03

Authors

Pancharoen, Suworanee https://orcid.org/0000-0002-7463-4909
Leelawat, Bootsrapa

Vattanakul, Suteera
Funding

Funding for this research was provided by:

Office of the Higher Education Commission (Fiscal Year 2011)
License Information

Text and Data Mining valid from 2018-09-01
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Article History

Received: 24 January 2018

Accepted: 29 August 2018

First Online: 1 September 2018

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