Prediction of properties of wheat dough using intelligent deep belief networks
Author:
Affiliation:
1. CSIR-CSIO, Chandigarh, India.
2. Computer Science, Banasthali University, Rajasthan, India.
3. Central Scientific Instruments Organisation CSIR, Chandigarh, India.
Publisher
Informa UK Limited
Subject
Artificial Intelligence,Theoretical Computer Science,Software
Link
https://www.tandfonline.com/doi/pdf/10.1080/0952813X.2017.1340976
Reference39 articles.
1. PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH
2. 15th edition of Association of Official Analytical Chemists;AOAC,1998
3. Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC
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