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Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer
The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using...
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| Wydane w: | Ciência e Tecnologia de Alimentos |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=395940120020 |
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