Digital imaging as a tool to study the structure of porous baked foods
Jamshid Rahimi, Joachim Baur, Ashutosh Singh
Topics & Concepts
AmaranthPorosityFractal dimensionGlutenWheat flourMaterials scienceCoalescence (physics)Food scienceLeavening agentMicrostructureFractalMineralogyChemistryMathematicsComposite materialBiologyFermentationAstrobiologyMathematical analysisFood composition and propertiesSensory Analysis and Statistical MethodsProteins in Food Systems