Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

Wu, Xinyu; Yan, Haiyang; Cao, Yue; Yuan, Yuan

doi:10.1016/j.fochx.2024.102007

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.102007

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Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

Xinyu Wu,

Haiyang Yan,

Yue Cao

et al.

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Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

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References 33 publications

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