Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin
Asnaashari, Elahe, Asnaashari, Maryam, Ehtiati, Ahmad, Farahmandfar, RezaVolume:
9
Langue:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-015-9226-7
Date:
June, 2015
Fichier:
PDF, 558 KB
english, 2015