Comparison of Kinetics, Neural Network and Fuzzy Logic in Modelling Texture Changes of Dry Peas in Long Time Cooking

Author:

Xie G,Xiong R,Church I

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Influence of heat treatment on the quality of vegetables: organoleptic quality;Hayakawa;Journal of Food Science,1977

2. Effects of soaking time and cooking conditions on texture and microstructure of cowpeas (Vigna unquiculata;Sefe-Dedeh;Journal of Food Science,1978

3. Textural implications of the microstructure of legumes;Sefe-Dedeh;Food Technology,1979

4. A kinetic study of the loss of vitamin C, color, and firmness during thermal processing of canned peas;Rao;Journal of Food Science,1981

5. Kinetics of quality changes of green peas and white beans during thermal processing;Loey;Journal of Food Engineering,1995

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