Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction

Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction

Thesis (Ph.D.)--Chulalongkorn University, 2007

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Bibliographic Details
Main Author: Yuthana Phimolsiripol (Author)
Other Authors: Ubonrat Siripatrawan (Contributor), Cleland, Donald John (Contributor), Vanan Tulyathan (Contributor), Chulalongkorn University. Faculty of Science (Contributor)
Format: Book
Published: Chulalongkorn University, 2014-02-24T03:19:17Z.
Subjects:
Thesis
Online Access:http://cuir.car.chula.ac.th/handle/123456789/39491
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