Bread crust thickness estimation using L a b colour system

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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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Bibliographic Details
Main Authors:	Mohd Jusoh, Yanti Maslina, Chin, Nyuk Ling, Yusof, Yus Aniza, Abd. Rahman, Russly
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/40528/ http://psasir.upm.edu.my/id/eprint/40528/1/58.%20Bread%20Crust%20Thickness%20Estimation%20Using%20L%20a%20b%20Colour%20System.pdf

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