Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods-Reference-Cited by-同舟云学术

Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods

Published:2012-09 Issue:1 Volume:26 Page:2-14
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Rauh C.,Singh J.,Nagel M.,Delgado A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

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