Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration-Reference-Cited by-同舟云学术

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Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration

Published:2015-11 Issue:1 Volume:64 Page:140-148
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Benković Maja,Tušek Ana Jurinjak,Belščak-Cvitanović Ana,Lenart Andrzej,Domian Ewa,Komes Draženka,Bauman Ingrid

Funder

Croatian Ministry of Science, Education and Sports

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT–Food Science and Technology,2015

2. Food powders;Barbosa-Canovas,2005

3. Artificial Neural Networks: fundamentals, computing, design, and application;Basheer;Journal of Microbiological Methods,2000

4. Physical properties and bioactive constituents of powdered mixtures and drinks prepared with cocoa and various sweeteners;Belščak-Cvitanović;Journal of Agricultural and Food Chemistry,2010

5. Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugars and sweeteners;Benković;Food and Bioprocess Technology,2013

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