Modelling of Heat and Mass Transfer Phenomena and Quality Changes During Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) Modelling Principles-Reference-Cited by-同舟云学术

Modelling of Heat and Mass Transfer Phenomena and Quality Changes During Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) Modelling Principles

Published:2003-12 Issue:4 Volume:81 Page:316-326
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Broyart B.,Trystram G.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference26 articles.

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3. Broyart, B., 1998, Modelisation des phénoménes de transferts et des modifications de qualité lors de la cuisson d’un biscuit sec en continu, PhD Thesis, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Massy, France.

4. Predicting colour kinetics during cracker baking;Broyart;J Food Eng,1998

5. Modelling heat and mass transfer during the continuous baking of biscuits;Broyart;J Food Eng,2002

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