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Modelling of Heat and Mass Transfer Phenomena and Quality Changes During Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) Modelling Principles
Authors
Albert
B. Broyart
+22 more
Bishop
Broyart
Broyart
Carvalho
Chevallier
De Cindio
Falhoul
Fan
G. Trystram
Hayakawa
Hills
Kaiser
Lawson
Sablani
Savoye
Standing
Thorvaldsson
Verdenius
Zanoni
Zanoni
Zurada
Özilgen
Publication date
Publisher
'Elsevier BV'
Doi
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Last time updated on 09/12/2020