Author:
Ahmad Imran,Benjamin Toni-Ann
Reference45 articles.
1. Al-Mahasneh, M., Aljarrah, M., Rababah, T., Alu’datt, M. Application of hybrid neural fuzzy system (ANFIS) in food processing and technology. Food Eng. Rev. 8, 351–366. Available from: https://doi.org/10.1007/s12393-016-9141-7.
2. The role of fat in flavor perception: effect of partition and viscosity in model emulsions;Bayarri;J. Agric. Food Chem.,2006
3. Food Texture and Viscosity;Bourne,2002
4. Brunton, S.L., Noack, B.R., Koumoutsakos, P., 2019. Annual Review of Fluid Mechanics Machine Learning for Fluid Mechanics.
5. Use of Machine Learning and Infrared Spectra for Rheological Characterization and Application to the Apricot;Cadet,2019
Cited by
2 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