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Taguchi-generalized regression neural network micro-screening for physical and sensory characteristics of bread

  • Published:2018-03 Issue:3 Volume:4 Page:e00551
  • ISSN:2405-8440
  • Container-title:Heliyon
  • language:en
  • Short-container-title:Heliyon

Author:

Besseris George J.

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference70 articles.

1. Crowdstorm: the Future of Innovation, Ideas, and Problem Solving;Abrahamson,2013

2. Screening of Factors Affecting Commercial White Pan Bread Quality Using the Taguchi Approach;Athanasiadou,2010

3. Optimum Experimental Designs, With SAS;Atkinson,2007

4. Bread quality relationship with rheological measurements of wheat flour dough;Autio;Cereal Chem.,2001

5. Multi-response multi-factorial master ranking in non-linear replicated-saturated DOE for qualimetrics;Besseris;Chemometr. Intell. Lab. Syst.,2012

Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Taguchi design of experiments in the food industry: a systematic literature review;Total Quality Management & Business Excellence;2024-03-21

2. Optimization Study of the Effect of Rice and Wheat Flour Blend Ratio and Water Content on Bread Texture and Sensory Quality;Journal of The Institution of Engineers (India): Series A;2023-01-09

3. Computational design of structured chemical products;Frontiers of Chemical Science and Engineering;2021-01-02

4. Implicit Neural Network for Implicit Data Regression Problems;Communications in Computer and Information Science;2021

5. State-of-the-art in artificial neural network applications: A survey;Heliyon;2018-11
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