Mohammad Amin Mohammadifar
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology / National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, PO Box 19395-47471, Tehran, Iran
[ 1 ] - Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough
Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...
نویسندگان همکار