Bread Dough
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This paper focuses on exploring Machine learning methods to automate this process. The main challenge we face is in generating adequate training datasets to train the Machine learning model. Creating training data by manually segmenting real images is very labour-intensive, so we have instead tested methods of automatically creating synthetic training datasets which have the same attributes of the original images. The generated synthetic images are used to train a U-net Model, which is then used to segment the original bread dough images.
75p runordie3 06-07-2022 3 1 Download
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High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.
12p vishikamaru2711 29-04-2020 13 1 Download