HIGHLIGHTS
- who: (Print and colleagues from the (UNIVERSITY) have published the Article: Food Sci. Technol, Campinas, 39(Suppl. 1): 35-40, June 2019 35/40 35 Food Science and Technology, in the Journal: (JOURNAL) of 40,/06/2019
- what: The aim of this study was to predict celeriac drying curves using artificial neural networks (ANNs).
SUMMARY
Safe storage, less volume, longer shelf life, easy packing and transport, improving economical value and producing usage diversity are the advantages of drying (Babalis and amp; Belessiotis, 2004; Torki-Harchegani et_al, 2015). There are some papers . . .
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