Application of Hybrid Genetic Algorithm Routine in Optimizing Food and Bioengineering Processes
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/5/4/76/pdf
Reference27 articles.
1. Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking
2. Optimization of Extrusion Process Variables Using a Genetic Algorithm
3. PROCESS VARIABLES DURING SINGLE-SCREW EXTRUSION OF FISH AND RICE-FLOUR BLENDS
4. A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)
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