Machine-learning prediction models for rheological characteristics of fresh noodles from thermo-mechanical features of wheat flours - koreascholar

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Machine-learning prediction models for rheological characteristics of fresh noodles from thermo-mechanical features of wheat flours

Hyukjin Kwon, Suyong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414813

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2022.04)
p.118

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hyukjin Kwon(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Suyong(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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