1. University of Kragujevac Digital Archive
  2. University of Kragujevac
  3. Faculty of Agronomy, Čačak
Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/8498
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dc.rights.licenseopenAccess-
dc.contributor.authorPetković, Marko-
dc.contributor.authorBlagojević, Marija-
dc.contributor.authorMladenovic, Vladimir-
dc.date.accessioned2020-09-19T15:55:12Z-
dc.date.available2020-09-19T15:55:12Z-
dc.date.issued2018-
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/8498-
dc.description.abstract© The Authors, published by EDP Sciences, 2018. In this paper, we introduce a new approach in food processing using an artificial intelligence. The main focus is simulation of production of spreads and chocolate as representative confectionery products. This approach aids to speed up, model, optimize, and predict the parameters of food processing trying to increase quality of final products. An artificial intelligence is used in field of neural networks and methods of decisions.-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceMATEC Web of Conferences-
dc.titleThe application of the artificial neural network in analysing the spread quality-
dc.typeconferenceObject-
dc.identifier.doi10.1051/matecconf/201822604042-
dc.identifier.scopus2-s2.0-85056535731-
Appears in Collections:Faculty of Agronomy, Čačak
Faculty of Technical Sciences, Čačak

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