OBLITAS-CRUZ, J.; CASTRO-SILUPU, W.; TORRES-CARRANZA, E.; IBARZ-RIBAS, A. Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neural networks. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.00155 . Disponível em: https://fstjournal.com.br/revista/article/view/155. Acesso em: 22 dez. 2024.