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
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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, TurkeyThis email address is being protected from spambots. You need JavaScript enabled to view it.
First page of the article
