The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. The major factors are analyzed with regression analysis to control the quality of the product.

• 摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。