Structural and physical modifications of corn biscuits during baking process

LWT

Volumn 44, Issue 3, 2011, Pages 622-630

  Lara, E ^a   Cortes P ^a   Briones, V ^a   Perez, M ^a  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Baking; Biscuits; Computer vision; Corn flour; Image analysis

Indexed keywords

COLOR; COMPUTER VISION; COOKING; FOOD PRODUCTS; OVENS; QUALITY CONTROL;

BAKING; BISCUIT; COMPUTER VISION SYSTEM; CORN FLOUR; IMAGE-ANALYSIS; OVEN TEMPERATURE; PHYSICAL MODIFICATIONS; QUALITY PARAMETERS; STRUCTURAL MODIFICATIONS; WEIGHT LOSS;

IMAGE ANALYSIS;

ZEA MAYS;

EID: 78650513307     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.007     Document Type: Article

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