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American Chemical Society, ACS food science & technology, 1(2), p. 143-150, 2021

DOI: 10.1021/acsfoodscitech.1c00375

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Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods

Journal article published in 2021 by Danilo José Machado de Abreu ORCID, Mario Sérgio Lorenço ORCID, Aline Norberto Ferreira, Henrique Kovacs Scalice, Eduardo Valério de Barros Vilas Boas, Roberta Hilsdorf Piccoli, Elisângela Elena Nunes Carvalho
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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