ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices

Chijioke Elijah Onu, Philomena K. Igbokwe, Joseph Tagbo Nwabanne +1

Journal of Food Processing and Preservation

Food Drying and Modeling

The capability of response surface methodology (RSM), artificial neural network (ANN), and adaptive neuro-fuzzy inference systems (ANFIS) in modeling and predicting moisture content reduction in the...

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2021Academic literature51 citations4 claims extracted Open Access

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

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Research Library

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