Bread crust thickness estimation using L a b colour system
The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the product. The extent of surface browning during formation of crust is suspected to correspond to the thickness of crust and gradually affects the quality of the bread produced. A method to distinguish th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40528/1/58.%20Bread%20Crust%20Thickness%20Estimation%20Using%20L%20a%20b%20Colour%20System.pdf http://psasir.upm.edu.my/id/eprint/40528/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%282%29%20Jul.%202008/18%20Pages%20239-247.pdf |
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