Development of a non-destructive method to determine the textural characteristics of baguette bread using a Doppler laser vibrometer sensor
Finding a nondestructive method, for rapid evaluation of bread crumb changes during storage, helps researchers to assess the effect of different additives on quality properties and shelf life of bread. Therefore, in this study the changes of bread free vibrational parameters including natural freque...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2022-10-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1210_c5f56bf2f4d007c0557a8ba2aa3f0fa4.pdf |