PREDICTION OF QUALITY CHANGES DURING OSMO-CONVECTIVE DRYING OF BLUEBERRIES USING NEURAL NETWORK MODELS FOR PROCESS OPTIMIZATION

✍ Scribed by Chen, C. R.; Ramaswamy, H. S.; Alli, I.

• Book ID: 126654347
• Publisher: Taylor and Francis Group
• Year: 2001
• Tongue: English
• Weight: 337 KB
• Volume: 19
• Category: Article
• ISSN: 0737-3937
• DOI: 10.1081/DRT-100103931