Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 217-230 |
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بهینهسازی فرمولاسیون نان بدون گلوتن بر پایه ذرت حاوی پروتئین سفیده تخم مرغ و آنزیم ترانس گلوتامیناز میکروبی و تخمین پارامترهای این فرایند با کمک شبکهی عصبی مصنوعی. FSCT 2019; 15 (84) :217-230
URL: http://fsct.modares.ac.ir/article-7-20200-en.html
URL: http://fsct.modares.ac.ir/article-7-20200-en.html
Abstract: (2365 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/10/3 | Accepted: 2017/12/2 | Published: 2019/02/15
Received: 2017/10/3 | Accepted: 2017/12/2 | Published: 2019/02/15
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