Novel optimal temperature profile for acidification process of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fermentation using artificial neural network and genetic algorithm.
| Autor: | Gueguim-Kana, E. B.1 evagkana@yahoo.com, Oloke, J. K.1, Lateef, A.1, Zebaze-Kana, M. G.2 |
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| Zdroj: | Journal of Industrial Microbiology & Biotechnology. Jul2007, Vol. 34 Issue 7, p491-496. 6p. 2 Color Photographs, 1 Chart, 5 Graphs. |
| Databáze: | Academic Search Ultimate |
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