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Background Food material science has evolved to support the development of food products by connecting food structure, sensory, nutrition, food processing, and digestion with impact in consumers. However, food design has not evolved to deal with this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27c6e3ce05a3b90921273e1d5543878e
Autor:
Alsarayreh, Mahmoud, Alzoubi, Hussein
Publikováno v:
International Journal of Computer Vision & Image Processing; Oct-Dec2017, Vol. 7 Issue 4, p16-27, 12p
