PARAMETER ESTIMATION IN BREAD BAKING MODEL
<p><em>Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combin...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University
2012-05-01
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| Series: | Reaktor |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/reaktor/article/view/3581 |