The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach

Tintswalo Lindi Maselesele, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi, Oluwafemi Ayodeji Adebo

Biotechnology and Food Technology

University of Johannesburg

Research output: Contribution to journal › Article › peer-review

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Study Findings from University of Johannesburg Update Knowledge in Artificial Neural Networks [The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network ...]
Adebo, O., Gbashi, S. & Molelekoa, T.
20/10/23
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