Red–Green–Blue ( RGB ) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran-Reference-Cited by-同舟云学术

Red–Green–Blue ( RGB ) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

Published:2017-10-23 Issue:1 Volume:53 Page:254-261
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aït‐Aissa Amara¹²,Zaddem Meriem¹²,Aïder Mohammed¹²^ORCID

Affiliation:

1. Department of Soil Sciences and Agri‐Food Engineering Université Laval Quebec Qc G1V 0A6 Canada

2. Institute of Nutrition and Functional Foods (INAF) Université Laval Quebec City Qc G1V 0A6 Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13581

Reference17 articles.

1. 2011 A. Aït Aissa PhD Thesis in Chemical Engineering. Université Laval Quebec Canada Étude expérimentale de mélange de poudre de polymère dans un mélangeur rotatif (Fr)

2. Polymer powders mixing part I: Mixing characterization in rotating cylinders

3. Polymer powders mixing part II: Multi-component mixing dynamics using RGB color analysis

4. Effect of wheat bran and wheat germ on the intestinal uptake of oleic acid, monoolein, and cholesterol in the rat

5. Particle mixing by percolation;Bridwater J.;Transactions of the Institution of Chemical Engineer,1969

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