Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm-Reference-Cited by-同舟云学术

Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm

Published:2021-03 Issue: Volume:339 Page:127862
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abdullah S.,Pradhan Rama Chandra^ORCID,Pradhan Dileswar^ORCID,Mishra Sabyasachi

Funder

Science and Engineering Research Board

Extra Mural Research Funding

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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5. Prediction of the physicochemical properties of spray-dried black mulberry (Morus nigra) juice using artificial neural networks;Fazaeli;Food and Bioprocess Technology,2013

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