Article ID Journal Published Year Pages File Type
6398060 Food Research International 2013 13 Pages PDF
Abstract
► Surface texture is an important characteristic of pasta. ► It can be evaluated by means of image texture analysis methods. ► Thanks to GLCM the surface characteristic of the samples was estimated objectively. ► Results showed the differences of surface aspect of pasta before and after cooking. ► PCA/PLS-DA analysis was applied on GLCM/AMT results; sample classification was found.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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