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

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

G Xie; R Xiong; I Church

作者G Xie; R Xiong; I Church
卷第31卷
印刷ISSN0023-6438
电子ISSN1096-1127
文件大小264.07KB
发表时间1998
DOI10.1006/fstl.1998.0416

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