Computerized Image Analysis and Protein Quality of Simulated Pizza Crusts-Reference-Cited by-同舟云学术

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Computerized Image Analysis and Protein Quality of Simulated Pizza Crusts

Published:1985-05 Issue:2 Volume:18 Page:168-173
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Heyne L.,Unklesbay N.,Unklesbay K.,Keller J.

Publisher

Elsevier BV

Subject

General Computer Science

Reference23 articles.

1. Approved Methods of the American Association of Cereal Chemists,1962

2. Nutritional effects of food processing;Bender;J. Food Technol,1966

3. Processing damage to protein food;Bender;J. Food Technol,1972

4. Predicting protein quality of corn-soy-milk blends after nonenzymatic browning;Bookwalter;J. Food Sci,1981

5. Recommended Dietary Allowances,1980

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of chemical constituents by multivariate near-infrared spectral imaging;Analytical Chemistry;1992-03-15

2. AN APPROXIMATE REASONING TECHNIQUE FOR RECOGNITION IN COLOR IMAGES OF BEEF STEAKS;International Journal of General Systems;1990-05

3. COMPUTERIZED IMAGE ANALYSIS AND TEXTURE OF EXTRUDED BISCUITS;Journal of Texture Studies;1989-08

4. Determination of doneness of beef steaks using fuzzy pattern recognition;Journal of Food Engineering;1988-01

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