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Principal-Component Analysis of the Characteristics Desirable in Baker's Yeasts
Twenty-seven properties considered to be required for good bakery products were examined in 56 industrial and 2 laboratory yeast strains. The data obtained were applied to principal-component analysis, one of the multivariate statistical analyses. The first and second principal components together w...
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| Main Authors: | , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
1989
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC202892/ https://ncbi.nlm.nih.gov/pubmed/16347943 |
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