Quality assessment of butter cookies applying multispectral imaging

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calcu...

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Detalles Bibliográficos
Autores principales: Andresen, Mette S, Dissing, Bjørn S, Løje, Hanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951598/
https://www.ncbi.nlm.nih.gov/pubmed/24804036
http://dx.doi.org/10.1002/fsn3.46

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951598/
https://www.ncbi.nlm.nih.gov/pubmed/24804036
http://dx.doi.org/10.1002/fsn3.46

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