Open AccessMicrostructural changes in cooked apricots related to the loss of texture
Author(s) -
Albert Ribas-Agustí,
Barbara Gouble,
Jean Marc Audergon,
Mohamed El Maâtaoui,
Cathérine M.G.C. Renard
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - texture (cosmology) , computer science , food science , chemistry , artificial intelligence , image (mathematics)