A novel approach to study biscuits and breadsticks using X-Ray computed tomography

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Frisullo, P ^a   Conte, A ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Biscuit; Breadstick; Microstructure; Microtomography

Indexed keywords

ANISOTROPY; ARTICLE; BREAD; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MICRO-COMPUTED TOMOGRAPHY; PHYSICAL CHEMISTRY; SENSATION; SURFACE PROPERTY; THREE DIMENSIONAL IMAGING;

ANISOTROPY; BREAD; FEMALE; FOOD TECHNOLOGY; HUMANS; IMAGING, THREE-DIMENSIONAL; MALE; PHYSICOCHEMICAL PHENOMENA; SENSATION; SURFACE PROPERTIES; X-RAY MICROTOMOGRAPHY;

EID: 77955788592     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01689.x     Document Type: Article

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