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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...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2012
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| Ämnen: | |
| Länkar: | 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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