Cite
Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks.
MLA
Das, Puja, et al. “Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus Latifolia) Fruit Juice Using Artificial Neural Networks.” Journal of Food Processing & Preservation, vol. 2024, Feb. 2024, pp. 1–17. EBSCOhost, https://doi.org/10.1155/2024/5559422.
APA
Das, P., Nayak, P. K., Sharma, M., Raghavendra, V. B., Kesavan, R. krishnan, & Sridhar, K. (2024). Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks. Journal of Food Processing & Preservation, 2024, 1–17. https://doi.org/10.1155/2024/5559422
Chicago
Das, Puja, Prakash Kumar Nayak, Minaxi Sharma, Vinay Basavegowda Raghavendra, Radha krishnan Kesavan, and Kandi Sridhar. 2024. “Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus Latifolia) Fruit Juice Using Artificial Neural Networks.” Journal of Food Processing & Preservation 2024 (February): 1–17. doi:10.1155/2024/5559422.