Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration medium-Reference-Cited by-同舟云学术

Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration medium

Published:2022-12-19 Issue:2 Volume:17 Page:1962-1973
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Nejatdarabi Saeed^ORCID,Mohebbi Mohebbat

Funder

College of Agriculture, Ferdowsi University of Mashhad

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01752-0.pdf

Reference38 articles.

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3. A. Marabi, M. Jacobson, S.J. Livings, I.S. Saguy, Effect of mixing and viscosity on rehydration of dry food particulates. Eur. Food Res. Technol. 218, 339–344 (2004)

4. A. Marabi, I.S. Saguy, Viscosity and starch particle size effects on rehydration of freeze-dried carrots. J. Sci. Food. Agric. 85, 700–706 (2005)

5. D. Saha, S. Bhattacharya, Hydrocolloids as thickening and gelling agents in food: a critical review. J. Food Sci. Technol. 47, 587–597 (2010)

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