Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks

Publication date: Available online 4 April 2020Source: Journal of Food Composition and AnalysisAuthor(s): Carlos Sabater, Celia Abad-García, Paloma Delgado-Fernández, Nieves Corzo, Antonia Montilla
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research