Open AccessAPPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD
Author(s) -
Dileswar Pradhan,
Monjurul Hoque,
Sushil Kumar Singh,
Madhuresh Dwivedi
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
ISSN - 1338-5178
DOI - 10.15414/jmbfs.3294
Subject(s) - mathematics , artificial neural network , food science , gluten , wheat flour , composition (language) , coefficient of determination , genetic algorithm , statistics , chemistry , computer science , artificial intelligence , mathematical optimization , linguistics , philosophy
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom