Cite
HARVARD Citation
Lie-Piang, A. et al. (2023). Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. Innovative food science & emerging technologies. p. . [Online].
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Lie-Piang, A. et al. (2023). Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. Innovative food science & emerging technologies. p. . [Online].