Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization

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dc.contributor.authorLe Thi Kim Loan
dc.contributor.authorTruong Tat
dc.contributor.authorPham Do Trang Minh
dc.contributor.authorVo Thi Thu Thao
dc.contributor.authorPham Thi Minh Hoang
dc.contributor.authorTrần Thị Yến Nhi
dc.contributor.authorBạch Long Giang
dc.contributor.authorTan Phat Dao
dc.contributor.authorNgô Văn Tài
dc.date.accessioned2026-05-08T19:18:19Z
dc.date.issued2024-9-10
dc.identifier.doi10.1007/s11694-024-02835-w
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16473
dc.publisherJournal of Food Measurement & Characterization
dc.subjectGABA and Rice Research
dc.subjectFood composition and properties
dc.subjectSpectroscopy and Chemometric Analyses
dc.titlePrediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization
dc.typeArticle

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