Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| 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
