Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network
- 1 December 2001
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 51 (3) , 239-248
- https://doi.org/10.1016/s0260-8774(01)00063-2
Abstract
No abstract availableKeywords
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