Optimisation of sweet bread formulation by use of image processing and response surface methodology

Quality Assurance and Safety of Crops and Foods

Volumn 6, Issue 1, 2014, Pages 41-52

  Mashkour, M ^a   Hashemi Shahraki, M ^a   Mirzaee, H ^a   Garmakhany, A Daraei ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Image processing; Response surface methodology; Sensory attributes; Sweet bread formulation

Indexed keywords

COLOR; IMAGE PROCESSING; SENSORY ANALYSIS; SUGAR SUBSTITUTES;

BREAD MAKING; COLOR PROPERTIES; COLOR TEXTURES; IMAGES PROCESSING; MAKING TECHNOLOGY; RESPONSE-SURFACE METHODOLOGY; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SWEET BREAD FORMULATION; TEXTURE PROPERTIES;

SURFACE PROPERTIES;

EID: 84894025783     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2012.0151     Document Type: Article

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