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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dc.contributor.authorLe Thi Kim Loan
dc.contributor.authorH. Kim
dc.contributor.authorChaiyut Mansamut
dc.contributor.authorNgô Văn Tài
dc.date.accessioned2026-05-08T19:24:56Z
dc.date.issued2025-1-1
dc.identifier.doi10.1007/978-3-031-92545-0_38
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/19831
dc.publisherLecture notes in networks and systems
dc.subjectMeat and Animal Product Quality
dc.subjectFood composition and properties
dc.subjectFood Chemistry and Fat Analysis
dc.titleModelling the Effect of Types and Concentrations of Sugar on Hardness and Overall Acceptability of Freeze-Dried “Sáp” Coconut Meat: An Artificial Intelligent Approach
dc.typeBook-chapter

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