Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing
Release time:2025-12-27Hits:
Impact Factor:
6.1
Affiliation of Author(s):
食品科技学院
Journal:
FOOD CONTROL
Co-author:
Tang Rui, Yu Ting, Li Zi, Wu Junru, Zheng Xiaoming, Pan Leiqing, Chen Yang, Duan Kun, Dong Hui, Lan Weijie
