Design of experiments meets immersive environment: optimising eating atmosphere using artificial neural network
Design of experiments (DOE) is a family of statistical tools commonly used in food science to optimise recipes and facilitate new food development. In a novel cross-disciplinary twist, we propose to adapt DOE approach to the optimisation of restaurant atmosphere. In this study, an artificial neural...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100906/ https://www.sciencedirect.com/science/article/pii/S0195666322002136 |
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