Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb09796.x/fullpdf
Reference16 articles.
1. Chemometrics in flavor research
2. Artificial neural networks as a tool for soft-modelling in quantitative analytical chemistry: the prediction of the water content of cheese
3. Random-centroid optimization for food formulation
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