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Shigeru Kato, Naoki Wada, Ryuji Ito, Takaya Shiozaki, Yudai Nishiyama and Tomomichi Kagawa
Texture evaluation is manually performed in general, and such analytical tasks can get cumbersome. In this regard, a neural network model is employed in this study. This paper describes a system that can estimate the food texture of snacks. The system co...
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