Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00490.x/fullpdf
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1. Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties
2. Modelling the deep-fat frying of beef meatballs
3. Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
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