2023
DOI: 10.1109/access.2023.3263721
|View full text |Cite
|
Sign up to set email alerts
|

An Enhanced Prototypical Network Architecture for Few-Shot Handwritten Urdu Character Recognition

Abstract: Few shot models have started to gain a lot of popularity in the past few years. This is mostly because these models grant the ability to structure the representation space (classes) using a very less amount of examples for each class. Such models are usually trained on a wide range of different classes and their examples, which allows them to form and learn a decision-based metric in the process. Non-Latin languages, especially languages such as Urdu, have a bi-linear direction of writing and are context-sensi… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
2
1
1

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(1 citation statement)
references
References 43 publications
0
1
0
Order By: Relevance
“…The study in [25] innovates further by integrating causal intervention with these networks, enhancing their performance in relation classification tasks. In [26] a specialized adaptation of Prototypical Networks significantly boosts few-shot handwritten character recognition for Urdu, a language with limited resources. Moreover, [27] illustrates the application of these networks in the culinary domain, integrating attention mechanisms for more robust food image recognition.…”
Section: Related Workmentioning
confidence: 99%
“…The study in [25] innovates further by integrating causal intervention with these networks, enhancing their performance in relation classification tasks. In [26] a specialized adaptation of Prototypical Networks significantly boosts few-shot handwritten character recognition for Urdu, a language with limited resources. Moreover, [27] illustrates the application of these networks in the culinary domain, integrating attention mechanisms for more robust food image recognition.…”
Section: Related Workmentioning
confidence: 99%