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The aim of this study was to model the fatty acid composition of vegetable oils by using the adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on rheological measurements. For this aim, seven different refined vegetable oils (hazelnut, soybean, sunflower, olive, canola, corn, and cotton seed) were used. Olive oil had the highest viscosity value of 0.067 Pa s....
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