Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n1/0101-2061-cta-35-1-133.pdf
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3. Baked Products;Fat Mimetics for Food Applications;2023-05-06
4. Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review;Comprehensive Reviews in Food Science and Food Safety;2023-03-13
5. Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties;Foods;2022-03-08
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