Predicting the quality of wheat flour dough at mixing using an expert system

Food Research International

Volumn 64, Issue , 2014, Pages 772-782

  Kansou, Kamal ^a   Chiron, Hubert ^a   Della Valle, Guy ^a   Ndiaye, Amadou ^b   Roussel, Philippe ^c  

^a INRA   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c SORBONNE UNIVERSITÉ   (France)

Author keywords

Consistency; Dough properties; Expertise; Qualitative functions

Indexed keywords

CONSISTENCY; DOUGH PROPERTIES; EXPERTISE; WHEAT-FLOUR DOUGH;

EID: 84907833948     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.007     Document Type: Article

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