Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties.
- Resource Type
- Article
- Source
- Gels (2310-2861); Sep2023, Vol. 9 Issue 9, p766, 18p
- Subject
SALMON GELATIN ARTIFICIAL neural networks RESPONSE surfaces (Statistics) MICROSCOPY - Language
- ISSN
- 23102861