Journal of Texture Studies
e70067
RESEARCH ARTICLE
Modeling Texture Properties of Different Chocolate Varieties Using Artificial Neural Networks: Effect of Composition
Nurcanan Aydin
ncnnak@gmail.com
orcid.org/0000-0002-6003-6158
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkiye
Correspondence:
Nurcanan Aydin (ncnnak@gmail.com)
Filiz Altay
orcid.org/0000-0002-5484-866X
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkiye
Contribution: Funding acquisition, Writing – review & editing, Project administration, Formal analysis
https://doi.o