Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence
- DOI
- 10.1016/j.crfs.2025.101190
- Published
- 2025
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101190,
title = {Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence},
author = {Sungmin Jeong and Jeongin Hwang and Jongbin Lim and Suyong Lee},
year = {2025},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2025.101190},
url = {https://doi.org/10.1016/j.crfs.2025.101190}
}RIS
TY - JOUR TI - Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence AU - Sungmin Jeong AU - Jeongin Hwang AU - Jongbin Lim AU - Suyong Lee PY - 2025 JO - Current Research in Food Science DO - 10.1016/j.crfs.2025.101190 UR - https://doi.org/10.1016/j.crfs.2025.101190 ER -
APA
Jeong, S., Hwang, J., Lim, J., & Lee, S. (2025). Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2025.101190
Source records
- crossref · retrieved 2026-09-27T10:29:57.843Z