Integrated hyperspectral-RGB modeling for the estimation of wheat protein and dough rheological properties using machine and deep transfer learning.

Curr Res Food Sci · 2026 · PMC12882710 · PMID 41657720

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showed a trendno p-value reported

In the WA dataset, PRESS and RMSE showed a trend of first decreasing, then increasing, and then decreasing again as the number of WFs increased.

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