COMPUTERIZED IMAGE ANALYSIS AND TEXTURE OF EXTRUDED BISCUITS
André Smolarz, Elisabeth Van Hecke, Jean‐Marie Bouvier · Journal of Texture Studies · 1989
A new method based on computerized image analysis was developed to objectively evaluate the texture of extruded biscuits. The methodology to process the visual image of the transverse cut of biscuit is presented. Structural parameters related to individual cells and the overall biscuit, are determined and discussed to discriminate between various extrudates.