Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

Journal of Food Measurement and Characterization

Volumn 9, Issue 1, 2015, Pages 110-119

  Naji Tabasi, Sara ^a   Mohebbi, Mohebbat ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Cress seed gum; Gluten free bread; Image analysis; Xanthan gum

Indexed keywords

BAKERIES; FOOD PRODUCTS; FOOD STORAGE; FRACTAL DIMENSION; IMAGE ANALYSIS; IMAGE PROCESSING; PORE SIZE; TEXTURES;

GLUTEN-FREE BREAD; GRAY LEVEL CO-OCCURRENCE MATRIX; IMAGE PROCESSING TECHNIQUE; MACROSTRUCTURES; SEED GUM; SMOOTH BOUNDARY; TEXTURE ANALYSIS; XANTHAN GUM EFFECT;

XANTHAN GUM;

EID: 84925503733     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-014-9216-1     Document Type: Article

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