Titlebook: Imaging Technologies and Data Processing for Food Engineers; Nesli Sozer Book 2016 Springer International Publishing Switzerland 2016 Data

严厉批评

指派

Natalia Hernández-Sánchez,Guillermo P. Moreda,Ana Herre-ro-Langreo,Ángela Melado-Herreros

破布

Imaging Technologies and Data Processing for Food Engineers

Malaise

PUT

使腐烂

Kinetics of Bubble Growth in Bread Dough and Crust Formation, bread microstructure, the kinetics of bubble growth, and factors affecting the evolution of the cellular structure in the crumb and the crust. The speed at which structural transitions occur during baking presents significant challenges to understanding how such transitions affect bread quality. Th

幻影

Microstructure of Gluten-Free Baked Products,stic properties of dough/batter, volume, texture, and sensory analysis of gluten-free baked products. Examination of the microstructure of gluten-free products that defines crumb appearance is helpful to provide deeper information about many of the quality attributes of baked products from the knowl

thyroid-hormone

吞下

Assessment of Internal and External Quality of Fruits and Vegetables,nces in the atomic number, density and thickness of the internal structures and tissues, revealing morphological and structural aspects. For the magnetic resonance imaging, the image contrast can be weighted in several resonance parameters, which broadens the field of applications. Therefore, in add

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