Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
Monitoring pH and acidity during yoghurt fermentation is essential for product quality and process efficiency. Conventional measurement methods, however, are invasive and labour-intensive. This study developed artificial neural network (ANN) models to predict pH and titratable acidity during yoghurt...
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| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Multidisciplinary Digital Publishing Institute (MDPI)
2025
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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