Image analysis of structural changes in dough during baking

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2010 Vol. 43; Iss. 3

Image analysis of structural changes in dough during baking

A. Pérez-Nieto, J.J. Chanona-Pérez, R.R. Farrera-Rebollo, G.F. Gutiérrez-López, L. Alamilla-Beltrán, G. Calderón-Domínguez
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.lwt.2009.09.023
File:
PDF, 1.20 MB
english, 2010
Conversion to is in progress
Conversion to is failed