Scale-sensitive fractal analysis of the surface roughness of bloomed chocolate

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 3, 2006, Pages 193-199

  Briones, Vilbett ^a   Brown, Christopher A ^b   Aguilera, José M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Worcester Polytechnic Institute   (United States)

Author keywords

Chocolate; Fat bloom; Gloss; Microscopy; Relative area; Roughness; Surface topography

Indexed keywords

CHOCOLATE; FAT BLOOM; GLOSS; RELATIVE AREA;

COMPUTATIONAL COMPLEXITY; GLOSS MEASUREMENT; MICROSCOPIC EXAMINATION; STATISTICAL METHODS; SURFACE ROUGHNESS; SURFACE TOPOGRAPHY;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 33646232517     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1193-z     Document Type: Article

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