Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
Evaporative weight loss from food leads to both loss of saleable weight and quality deterioration so it need to be minimized. The effect of isothermal and fluctuating conditions on frozen dough weight loss was measured and compared with kinetic, physical and artificial neural network (ANN) models. F...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79957702414&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49572 |
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| 機構: | Chiang Mai University |
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