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Kinetics of the crust thickness development of bread during baking

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relation...

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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Soleimani Pour-Damanab, Alireza, Jafary, A., Rafiee, Sh.
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2012
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC4571265/
https://ncbi.nlm.nih.gov/pubmed/26396343
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0872-z
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