@inproceedings{he:hal-01348089,
  TITLE = {{Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure}},
  AUTHOR = {He, Jinsong and Mu, Taihua},
  URL = {https://inria.hal.science/hal-01348089},
  BOOKTITLE = {{6th Computer and Computing Technologies in Agriculture (CCTA)}},
  ADDRESS = {Zhangjiajie, China},
  EDITOR = {Daoliang Li and Yingyi Chen},
  PUBLISHER = {{Springer}},
  SERIES = {Computer and Computing Technologies in Agriculture VI},
  VOLUME = {AICT-392},
  NUMBER = {Part I},
  PAGES = {118-125},
  YEAR = {2012},
  MONTH = Oct,
  DOI = {10.1007/978-3-642-36124-1\_15},
  KEYWORDS = {Hydrostatic high pressure ; Whey protein isolate ; Gelation ; Artificial neural network},
  PDF = {https://inria.hal.science/hal-01348089/file/978-3-642-36124-1_15_Chapter.pdf},
  HAL_ID = {hal-01348089},
  HAL_VERSION = {v1},
}