Changes on image texture features of breakfast flakes cereals during water absorption

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dc.contributor.authorMedina, Wenceslao T.
dc.contributor.authorQuevedo, Roberto A.
dc.contributor.authorAguilera, José Miguel
dc.date.accessioned2020-05-23T23:24:10Z
dc.date.available2020-05-23T23:24:10Z
dc.date.issued2013
dc.format.extent12 páginas
dc.fuente.origenDialnet
dc.identifier.doi10.1177/1082013212442182
dc.identifier.issn1082-0132
dc.identifier.urihttps://doi.org/10.1177/1082013212442182
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/29234
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final57
dc.pagina.inicio45
dc.revistaFood science and technology international = Ciencia y tecnología de alimentos internacionales_ES
dc.rightsacceso restringido
dc.subjectBreakfast cerealses_ES
dc.subjectWater soakinges_ES
dc.subjectImage texture analysises_ES
dc.subjectGrey-level matrixeses_ES
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.titleChanges on image texture features of breakfast flakes cereals during water absorptiones_ES
dc.typeartículo
dc.volumenVol. 19
sipa.codpersvinculados174359
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