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Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour.

Esther Pérez-CarrilloAlicia Frías-EscobarKarla Gutiérrez-MendívilSara Guajardo-FloresSergio O. Serna-Saldívar
Published in: Adv. Artif. Neural Syst. (2017)
Keyphrases
  • attribute values
  • machine learning
  • pattern recognition
  • feature selection
  • image processing
  • decision trees
  • high dimensional
  • least squares
  • dimensionality reduction
  • vis nir