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Journal of texture studies, v.35 no.3, 2004년, pp.225 - 250
SALMENKALLIO‐MARTTILA, M. , ROININEN, K. , LINDGREN, J.T. , ROUSU, J. , AUTIO, K. , LÄHTEENMÄKI, L.
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ABSTRACTThe aim was to study whether machine learning can be applied in analysing microstructure of food from microscopy images and whether the state of macromolecules, protein and starch, can be related to sensory mouthfeel. Addition of gluten and transglutaminase modified the microstructure and mo...
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