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Difference in threshold detection of graininess in chocolate: machine vs human

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Chicago
De Pelsmaeker, Sara, Juliette Behra, Joachim Schouteten, and Xavier Gellynck. 2014. “Difference in Threshold Detection of Graininess in Chocolate: Machine Vs Human.” In Food Structure and Functionality Forum Symposium, Abstracts.
APA
De Pelsmaeker, Sara, Behra, J., Schouteten, J., & Gellynck, X. (2014). Difference in threshold detection of graininess in chocolate: machine vs human. Food Structure and Functionality Forum Symposium, Abstracts. Presented at the Food Structure and Functionality Forum Symposium: From molecules to functionality.
Vancouver
1.
De Pelsmaeker S, Behra J, Schouteten J, Gellynck X. Difference in threshold detection of graininess in chocolate: machine vs human. Food Structure and Functionality Forum Symposium, Abstracts. 2014.
MLA
De Pelsmaeker, Sara, Juliette Behra, Joachim Schouteten, et al. “Difference in Threshold Detection of Graininess in Chocolate: Machine Vs Human.” Food Structure and Functionality Forum Symposium, Abstracts. 2014. Print.
@inproceedings{5640783,
  author       = {De Pelsmaeker, Sara and Behra, Juliette and Schouteten, Joachim and Gellynck, Xavier},
  booktitle    = {Food Structure and Functionality Forum Symposium, Abstracts},
  language     = {eng},
  location     = {Amsterdam, The Netherlands},
  title        = {Difference in threshold detection of graininess in chocolate: machine vs human},
  year         = {2014},
}