Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network

By Mohamed Azlan Hussain, M. S. Rahman, C. Ng. 2002

120 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/5ef151a80c9a91021dccc5f011be37f6e495cf5a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. F. Ahmad
2. M. B. A. Rahman
3. M. Basri

Citations in the corpus

• Artificial neural network modeling studies to predict the yield of enzymatic synthesis of betulinic acid ester (2010, background): “Scaled data are passed into the input layer and then is propagated from input layer to hidden layer and finally to the output layer of the network (Hussain et al. 2002).”