Prediction of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks

By E. Razmi-Rad, B. Ghanbarzadeh, S. Mousavi, Z. Emam-djomeh, Javad Khazaei. 2007

86 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e356b05d21572008850942117c6634588884b51d

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In Food Science

1. S. Daneshmandi
2. Javad Khazaei

Citations in the corpus

• Modeling of thin-layer drying kinetics of sesame seeds : mathematical and neural networks modeling (2007, background): “Artificial neural networks are composed of simple elements operating in parallel (Razmi-Rad et al., 2007).”
• Prediction of red plum juice permeate flux during membrane processing with ANN optimized using RSM (2014, background): “In a training process, there are several parameters that can affect the network simulation efficiency including number of neurons in the hidden layer, step size and momentum coefficient (Razmi-Rad et al., 2007; Cheok et al., 2012).”