Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system
Author:
Funder
Rural Development Administration
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference42 articles.
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1. Post-fry oil distribution in batter coated fried foods;LWT;2024-01
2. An electronic sense-based machine learning model to predict formulas and processes for vegetable-fruit beverages;Computers and Electronics in Agriculture;2023-07
3. Effect of shrinkage and concentration basis on water diffusivity estimation and oil transfer during deep-fat frying of foods;Revista Mexicana de Ingeniería Química;2022-02-08
4. Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents;Food Science and Biotechnology;2021-10
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