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Modeling the effect of vibration on the quality of stirred yogurt during transportation

Anna Lu1, Xinxin Wei1, Ruikang Cai1

  • 1School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, No. 318 Liuhe Road, Hangzhou, 310023 Zhejiang China.

Food Science and Biotechnology
|June 26, 2020
PubMed

Keywords:
Artificial neural network modelForward back propagationPhysical and chemical propertiesStirred yogurt

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