X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
Zandré Germishuys, Marena Manley
Topics & Concepts
RoastingFood scienceGlutenWheat flourTexture (cosmology)BubblePorosityMaterials scienceComposite numberWheat breadChemistryComposite materialMetallurgyParallel computingArtificial intelligenceImage (mathematics)Computer scienceFood composition and properties