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...
محفوظ في:
| الحاوية / القاعدة: | Appl Environ Microbiol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1989
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202892/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347943/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.6.1495-1499.1989 |
| الوسوم: |
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