OBLITAS-CRUZ, Jimy, Wilson CASTRO-SILUPU, Eduardo Torres-Carranza, e Albert Ibarz-Ribas. “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 43 (dezembro 21, 2023). Acessado dezembro 22, 2024. https://fstjournal.com.br/revista/article/view/155.