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389 |
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1613-4125 |
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4 |
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383-389 |
| publicationName |
Molecular Nutrition & Food Research |
| startingPage |
383 |
| bibliographicCitation |
Serpen A, Gökmen V. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. Mol Nutr Food Res. 2007 Apr;51(4):383–9. doi: 10.1002/mnfr.200600121. PMID: 17357985. |
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| date |
2007-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://doi.org/10.1002/mnfr.200600121
https://pubmed.ncbi.nlm.nih.gov/17357985 |
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http://rdf.ncbi.nlm.nih.gov/pubchem/journal/32150 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network |
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