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Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Laís Fernanda Batista, Clara Suprani Marques, Ana Clarissa dos Santos Pires, Luís Antônio Minim, Nilda de Fátima Ferreira Soares, Márcia Cristina Teixeira Ribeiro Vidigal

2021Food and Bioproducts Processing36 citationsDOI

Topics & Concepts

ThixotropyArtificial neural networkTexture (cosmology)RheometerFood scienceBiological systemViscosityShear rateMean squared errorMathematicsRheologyProcess engineeringChemistryMaterials scienceComputer scienceArtificial intelligenceEngineeringComposite materialStatisticsBiologyImage (mathematics)Sensory Analysis and Statistical MethodsPolysaccharides Composition and ApplicationsFermentation and Sensory Analysis
Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition | Litcius