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Convolutional Neural Network Allows Amylose Content Prediction in Yam (dioscorea Alata L.) Flour Using Near Infrared Spectroscopy.

Mahugnon Ezekiel Houngbo,Lucienne Desfontaines,Jean-Louis Diman,Gemma Arnau,Christian Mestres,Fabrice Davrieux,Lauriane Rouan,Gregory Beurier,Carine Marie-Magdeleine,Karima Meghar,Emmanuel Oladeji Alamu,Bolanle O. Otegbayo,Denis Cornet

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE（2024）

Cited 4|Views22
Key words
consumer acceptability,tuber quality,amylose content,near infrared spectrometry,convolutional neural network,high throughput phenotyping
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