Frying of Potatoes: Physical, Chemical, and Microstructural Changes
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2012.663845
Reference118 articles.
1. Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network
2. Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map
3. An automated inspection station for machine-vision grading of potatoes
4. High-speed potato grading and quality inspection based on a color vision system
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