Open Access
IUFoST World Congress
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, Turkey

aserpen@hacettepe.edu.tr
First page of the article