UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH-FIBER TOAST BREAD FORMULATIONS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2000.tb00199.x/fullpdf
Reference12 articles.
1. CCCLXV.—The yellow colouring matter of khapli wheat, Triticum dicoccum
2. Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions
3. K.T. CHEN, and W.F. GEDDES, 1945 . Studies on the wheat pigments . M. Sc. Thesis , University of Minnesota, St. Paul, MN.
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