Lv11
24 积分 2022-12-16 加入
Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles
3小时前
待确认
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
3小时前
已完结
Multi-agent reinforcement learning for online scheduling in smart factories
16天前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
1个月前
已完结
Fish Quality Assessment Using Hyperspectral Imaging and Computer Vision: A Review
1个月前
已完结
Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology
1个月前
已完结
Optimizing batch fermentation scheduling in smart breweries with artificial intelligence methods
1个月前
已完结
Cook Smarter Not Harder: Enhancing Learning Capacity in Smart Ovens with Supplementary Data
1个月前
已完结
BakeEase: Redefining Baking Experiences with AI-Powered Multimodal Systems
1个月前
已完结
Automation in Baking using AI and IoT
1个月前
已完结
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