Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises
Author:
Funder
German Ministry of Economics and Technology
FEI
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough;Chakrabati-Bell;J. Food Eng.,2010
3. Fuzzy models to predict consumer ratings for biscuits based on digital features;Davidson;IEEE Trans. Fuzzy Syst.,2001
4. The rheological basis of dough stickiness;Dobraszczyk;J. Texture Stud.,1997
5. Rheology and the breadmaking process;Dobraszczyk;J. Cereal Sci.,2003
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