Modelling approaches for predicting moisture transfer during baking of chhana podo (milk cake) incorporated with tikhur (Curcuma angustifolia) starch
F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, M. Manjunatha, K. Manimala, D. Dejey, Karthik Salish, B. Surendra Nath
Topics & Concepts
MoistureFood scienceAdaptive neuro fuzzy inference systemWater contentWater activityMathematicsBiological systemChemistryMaterials scienceFuzzy logicComposite materialBiologyFuzzy control systemComputer scienceArtificial intelligenceEngineeringGeotechnical engineeringFood Drying and ModelingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities