TAGUCHI’S QUALITY IMPROVEMENT ANALYSIS OF THE SME BREAD MANUFACTURING
The purpose of this study is to optimize the manufacturing process of the SME bread product using Taguchi method. The study is focused on the quality problems occurred as the outcomes of the process (quality of the bun produced) related to controllable factors of products design identified (machine...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Global Engineers and Technologists Review
2012
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| Subjects: | |
| Online Access: | http://eprints.utem.edu.my/id/eprint/7613/1/Journal_6_IP.pdf http://eprints.utem.edu.my/id/eprint/7613/ http://www.getview.org/ |
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