1. The objective testing of dehydrated vermicellis with reference to colour and β-carotene content;ANDRÉ;Hungarian Scientific Instruments,1978
2. In-line colour and composition monitoring in the extrusion cooking process;APRUZZESE;Food Research International,2000
3. A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several food commodities;BAARDSETH;Journal of Food Science,1988
4. Instrumental measurement and sensory evaluation of the colour of dried potato cubes;BERGTHALLER;Internationale Zeitschrift für Lebensmittel-Technologie and Verfahrenstecknik,1983
5. Relationship between color evaluation and chlorophyllian pigment content in dried parsley leaves;BERSET;Journal of Food Science,1983