UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH‐FIBER TOAST BREAD FORMULATIONS
- 1 March 2000
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 23 (1), 103-116
- https://doi.org/10.1111/j.1745-4557.2000.tb00199.x
Abstract
No abstract availableKeywords
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