Concepedia
Food Chemistry · 2008 · 202 citations · 30 references
AgricultureFood ScienceNutritionFood ChemistryFood EngineeringFood ProcessingCake StructureCarbohydrates In FoodsDietary Fiber In CerealsFood Texture ChemistryFood TexturizationStarch ChemistryGluten Network FormationGluten Network ModificationGluten ProteinsGluten Structure
30
A Threshold Selection Method from Gray-Level Histograms
Nobuyuki Otsu · IEEE Transactions on Systems Man and Cybernetics · 1979 · 43.1K citations
Computing, Computer Science, Computer Vision +12
A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
Úrsula Gonzales-Barrón, Francis Butler · Journal of Food Engineering · 2005 · 190 citations
Computing, Computer Science, Computer Vision +5
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke et al. · Journal of Cereal Science · 2005 · 154 citations · Full text
Agriculture, Food Science, Cereal Science +12
Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources
Keith Petrofsky, R. C. Hoseney · 1995 · 129 citations
Agriculture, Food Science, Cereal Science +16
Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.
Dreese Pc, Faubion Jm, Hoseney Rc · Europe PMC (PubMed Central) · 1988 · 125 citations
Agriculture, Food Science, Food Engineering +15