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Journal description
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Details for article 6 of 20 found articles
| Title: |
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 |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 31 (1998) nr. 7-8 pages 9 p. |
| Year: |
1998 |
| Contents: | |
| Publisher: |
Academic Press |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 20 found articles
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