Utilization of artificial intelligence (AI) models in predicting the rheological properties of hydrocolloids for meat analogues

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Dayeon Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Suin Yun(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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