Código QR (código de barras bidimensional)

Process optimization and quality analysis of strawberry lees steamed buns

This study employed an artificial neural network and a genetic algorithm to optimize the production of steamed buns made with strawberry lees. The optimal parameters identified were: 17% strawberry lees addition, dough fermentation at 36°C for 120 min, and a 50-min proofing period. The experimental...

Fuld beskrivelse

Na minha lista:
Principais autores: Qianqian Tong, Linlin Yin, Hong Rong, Jingjing Yang, Mengmeng Gu, Chaojia Shi
Format: Artigo
Sprog:Inglês
Udgivet: Taylor & Francis Group 2025-12-01
Serier:CyTA - Journal of Food
Fag:
Steamed buns
artificial neural network
genetic algorithm
quality characteristics
flavor compounds
Online adgang:https://www.tandfonline.com/doi/10.1080/19476337.2025.2541888
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker