Application of Artificial Neural Network to Predict Colour Change, Shrinkage and Texture of Osmotically Dehydrated Pumpkin
Author:
Publisher
IOP Publishing
Subject
General Medicine
Link
http://stacks.iop.org/1757-899X/206/i=1/a=012036/pdf
Reference44 articles.
1. The effect of blanching and freezing on osmotic dehydration of pumpkin
2. Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin
3. Chemical Composition and Antioxidant Activity of an Acidic Polysaccharide Extracted from Cucurbita moschata Duchesne ex Poiret
4. The kinetics of forced convective air-drying of pumpkin slices
5. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models
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