Open Access
Issue |
IUFOST
2006
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|
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DOI | https://doi.org/10.1051/IUFoST:20061165 |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061165
aserpen@hacettepe.edu.tr
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061165
Modelling the Formation of Acrylamide in Potato Crisps Using Artificial Neural Network
A. Serpen, and V. Gokmen Hacettepe University, Faculty of Engineering, Department of Food Engineering, 6800 Ankara, Turkeyaserpen@hacettepe.edu.tr
First page of the article