COMPUTERIZED IMAGE-ANALYSIS AND PROTEIN-QUALITY OF SIMULATED PIZZA CRUSTS

被引：7

作者：

HEYNE, L

UNKLESBAY, N

UNKLESBAY, K

KELLER, J

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

[2] UNIV MISSOURI,DEPT ELECT & COMP ENGN,COLUMBIA,MO 65211

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(85)71776-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：168 / 173

页数：6

共 23 条

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KWOLEK, WF .

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[5]

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[6]

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[7]

LEHMANN TA, 1980, CEREAL FOOD WORLD, V25, P589

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[9] MEASURING PROTEIN-QUALITY [J].

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MARSHALL, HF ;

TENNYSON, JM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) :103-109

[10]

SATTERLEE LD, 1982, J ASSOC OFF ANA CHEM, V65, P798

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