Modelling the Effect of Types and Concentrations of Sugar on Hardness and Overall Acceptability of Freeze-Dried “Sáp” Coconut Meat: An Artificial Intelligent Approach

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2025-1-1

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Lecture notes in networks and systems

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Meat and Animal Product Quality, Food composition and properties, Food Chemistry and Fat Analysis

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https://dspace.kmitl.ac.th/handle/123456789/19831

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