Use of Electronic Nose to Identify Levels of Cooking Cookies
Author:
Affiliation:
1. Department of Electrical Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo-Surabaya, Surabaya, Indonesia
2. Department of Informatics, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo-Surabaya, Surabaya, Indonesia
Funder
Indonesian Ministry of Education, Culture, Research, and Technology, Institut Teknologi Sepuluh Nopember, under the Penelitian Keilmuan Program
Publisher
Institute of Electrical and Electronics Engineers (IEEE)
Link
http://xplorestaging.ieee.org/ielx8/6287639/10380310/10597575.pdf?arnumber=10597575
Reference51 articles.
1. Mechanistic and Machine Learning Modeling of Microwave Heating Process in Domestic Ovens: A Review
2. Development and Performance Evaluation of Dual Powered Baking Oven
3. Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts
4. Development and performance evaluation of an improved electric baking oven for baked products
5. Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product
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