Fourier-Based Texture Measures with Appl
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Dwight D. Day; Debi Rogers
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Article
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1996
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Elsevier Science
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English
β 490 KB
range of tastes, many bakeries have developed vari-Day, D. D., and Rogers, D., Fourier-Based Texture Mea-ous styles of bread. Some bakeries have a unique sures with Application to the Analysis of the Cell Structype of bread, for which they are known. These varyture of Baked Products, Digital Signal