QQ客服 官方微博 反馈留言

	A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization
	Tao, Jinxuan[1]; Huang, Jiabin[4]; Yu, Long[1,3]; Li, Zikang[1]; Liu, Hongsheng[1,3]; Yuan, Bo[5]; Zeng, Delu[2]
刊名	FOOD HYDROCOLLOIDS
	2018
卷号	74页码:151-158
关键词	Starch gelatinization Artificial Neural Networks Degree of gelatinization Shot multi-box detector
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2168543
专题	华南理工大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China 2.[2]South China Univ Technol, Sch Math, Guangzhou, Guangdong, Peoples R China 3.[3]Sinosingapore Int Joint Res Inst, Guangzhou Knowledge City, Peoples R China 4.[4]Xiamen Univ, Sch Informat Sci & Engn, Xiamen, Fujian, Peoples R China 5.[5]Guangdong Polytech Ind & Commerce, Dept Mech Engn, Guangzhou, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Tao, Jinxuan[1],Huang, Jiabin[4],Yu, Long[1,3],et al. A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization[J]. FOOD HYDROCOLLOIDS,2018,74:151-158.
APA	Tao, Jinxuan[1].,Huang, Jiabin[4].,Yu, Long[1,3].,Li, Zikang[1].,Liu, Hongsheng[1,3].,...&Zeng, Delu[2].(2018).A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization.FOOD HYDROCOLLOIDS,74,151-158.
MLA	Tao, Jinxuan[1],et al."A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization".FOOD HYDROCOLLOIDS 74(2018):151-158.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。