Related references
Note: Only part of the references are listed.Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC
Mehrdad Mohammadi et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2014)
Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
Sara Naji et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
Rafal Ziobro et al.
FOOD HYDROCOLLOIDS (2013)
Digital bread crumb: Creation and application
Shuo Wang et al.
JOURNAL OF FOOD ENGINEERING (2013)
Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks
F. H. Fan et al.
JOURNAL OF FOOD ENGINEERING (2013)
A study on development of Gluten free pasta and its biochemical and immunological validation
S. Susanna et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study
Sara Naji et al.
FOOD HYDROCOLLOIDS (2012)
Characterization of bread breakdown during mastication by image texture analysis
Carole Tournier et al.
JOURNAL OF FOOD ENGINEERING (2012)
Parallel implementation of Gray Level Co-occurrence Matrices and Haralick texture features on cell architecture
Asadollah Shahbahrami et al.
JOURNAL OF SUPERCOMPUTING (2012)
Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology
Hojjat Karazhiyan et al.
FOOD HYDROCOLLOIDS (2011)
It's a maze: The pore structure of bread crumbs
Shuo Wang et al.
JOURNAL OF CEREAL SCIENCE (2011)
Color of Salmon Fillets By Computer Vision and Sensory Panel
R. A. Quevedo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Effect of hydrocolloids on gluten-free batter properties and bread quality
Lorena S. Sciarini et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Rheological properties of gluten-free bread formulations
Ilkem Demirkesen et al.
JOURNAL OF FOOD ENGINEERING (2010)
The effects of gums on macro and micro-structure of breads baked in different ovens
Semin Ozge Ozkoc et al.
FOOD HYDROCOLLOIDS (2009)
Bread crust thickness measurement using digital imaging and L a b colour system
Y. M. Mohd Jusoh et al.
JOURNAL OF FOOD ENGINEERING (2009)
Optimization of Gluten-Free Formulations for French-Style Breads
S. Mezaize et al.
JOURNAL OF FOOD SCIENCE (2009)
Fractal texture analysis of bread crumb digital images
Ursula Gonzales-Barron et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Consumer liking of refined and whole wheat breads
A. Bakke et al.
JOURNAL OF FOOD SCIENCE (2007)
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
A. Lazaridou et al.
JOURNAL OF FOOD ENGINEERING (2007)
Computer vision based analysis of potato chips -: A tool for rapid detection of acrylamide level
Vural Gokmen et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
Learning techniques used in computer vision for food quality evaluation: a review
CJ Du et al.
JOURNAL OF FOOD ENGINEERING (2006)
Development of a computer vision system to measure the color of potato chips
Franco Pedreschi et al.
FOOD RESEARCH INTERNATIONAL (2006)
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ME Bárcenas et al.
FOOD HYDROCOLLOIDS (2005)
Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids
IG Mandala et al.
FOOD HYDROCOLLOIDS (2005)
Different hydrocolloids as bread improvers and antistaling agents
A Guarda et al.
FOOD HYDROCOLLOIDS (2004)
Recent advances in the formulation of gluten-free cereal-based products
E Gallagher et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating
E Gimeno et al.
CEREAL CHEMISTRY (2004)
Crust and crumb characteristics of gluten free breads
E Gallagher et al.
JOURNAL OF FOOD ENGINEERING (2003)
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E Dickinson
FOOD HYDROCOLLOIDS (2003)
Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics
R Sharadanant et al.
CEREAL CHEMISTRY (2003)
Share Paper
