Texture prediction and influencing factor analysis of gel-type foods using machine learning based on compression and penetration data 論文 Sayaka Ishihara・Miki Ota・Makoto Nakauma・Takahiro Funami ·2026-02-26 ·『NIPPON SHOKUHIN KOGYO GAKKAISHI』 73(7) pp. 199-214 doi:10.3136/nskkk.nskkk-d-25-00044