Oil content distribution in tortillas chips during frying and their prediction by image analysis using computer vision

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dc.contributor.authorMatiacevich, S.
dc.contributor.authorHenriquez, O.
dc.contributor.authorMery Quiroz, Domingo
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2020-10-02T01:25:32Z
dc.date.available2020-10-02T01:25:32Z
dc.date.issued2014
dc.format.extent12 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1080/10942912.2011.631245
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.631245
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46832
dc.issue.numeroNo. 2
dc.language.isoen
dc.pagina.final272
dc.pagina.inicio261
dc.revistaInternational Journal of Food Propertieses_ES
dc.titleOil content distribution in tortillas chips during frying and their prediction by image analysis using computer visiones_ES
dc.typeartículo
dc.volumenVol. 17
sipa.codpersvinculados102382
sipa.codpersvinculados18770
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