Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.

MLA

Houngbo, Mahugnon Ezékiel, et al. “Convolutional Neural Network Allows Amylose Content Prediction in Yam (Dioscorea Alata L.) Flour Using near Infrared Spectroscopy.” Journal of the Science of Food & Agriculture, vol. 104, no. 8, June 2024, pp. 4915–21. EBSCOhost, https://doi.org/10.1002/jsfa.12825.

APA

Houngbo, M. E., Desfontaines, L., Diman, J., Arnau, G., Mestres, C., Davrieux, F., Rouan, L., Beurier, G., Marie, M. C., Meghar, K., Alamu, E. O., Otegbayo, B. O., & Cornet, D. (2024). Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy. Journal of the Science of Food & Agriculture, 104(8), 4915–4921. https://doi.org/10.1002/jsfa.12825

Chicago

Houngbo, Mahugnon Ezékiel, Lucienne Desfontaines, Jean‐Louis Diman, Gemma Arnau, Christian Mestres, Fabrice Davrieux, Lauriane Rouan, et al. 2024. “Convolutional Neural Network Allows Amylose Content Prediction in Yam (Dioscorea Alata L.) Flour Using near Infrared Spectroscopy.” Journal of the Science of Food & Agriculture 104 (8): 4915–21. doi:10.1002/jsfa.12825.