Texture and color analysis of lentils and rice for instant meal using image processing techniques
Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scannin...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/10.1111/jfpp.12677 http://hdl.handle.net/20.500.12123/4700 https://doi.org/10.1111/jfpp.12677 |
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