COUGH CLASSIFICATION OF MEMS MICROPHONE SIGNAL USING TIME-SERIES AND TABULAR MACHINE LEARNING ALGORITHMS





Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages.The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations on the colloidal stability and physicochemical/rheological properties of a model pean

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