✦ LIBER ✦
Modelling of Heat and Mass Transfer Phenomena and Quality Changes During Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) Modelling Principles
✍ Scribed by B. Broyart; G. Trystram
- Book ID
- 115031314
- Publisher
- Institution of Chemical Engineers
- Year
- 2003
- Tongue
- English
- Weight
- 610 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0960-3085
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