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Classification of rice is carried out by human experts in the industry and apart from other attributes like grain size, elongation ratio, aroma plays a significant role in the classification process. On the basis of aroma, the rice samples are manually categorized as strongly aromatic, moderately aromatic, slightly aromatic and non aromatic. Instrumental(More)
—We consider a cooperative relaying network in which a source communicates with a group of users in the presence of one eavesdropper. We assume that there are no source-user links and the group of users receive only retransmitted signal from the relay. Whereas, the eavesdropper receives both the original and retransmitted signals. Under these assumptions,(More)