An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch

  • Baomiao Ding, Li Li, Hualin Yang
  • Journal of Food Processing and Preservation, January 2017, Wiley
  • DOI: 10.1111/jfpp.13176

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http://dx.doi.org/10.1111/jfpp.13176

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