摘要
引进聚类分析方法对面粉质量指标体系进行研究讨论。借助对一组测试数据的分析处理，介绍了用聚类分析方法研究面粉质量指标体系的详尽过程，并证实了这种方法的适用性。其中得到的重要结论为：与面粉烘焙品质极为相关的物理指标是３项“时间”指标，成份指标是“
Cluster analysis for the system of flour quality standard was introduced based on a group of data determined in the paper.The important conclusion was that the physical standard related to the flour baking quality was three kinds of time factors and the constituent standard related to that was the content of surplus protein.
出处
《郑州粮食学院学报》
1997年第4期48-52,共5页
Journal of Zhengzhou Institute of Technology
关键词
面粉
质量指标
聚类分析
关联
flour
quality standard
cluster analysis
relation
