In a recent study, a group of US researchers applied image processing and computational modeling techniques to analyze variations in the microstructural properties of wheat-flour-based biscuits during baking
In a recent study, a group of US researchers applied image processing and computational modeling techniques to analyze variations in the microstructural properties of wheat-flour-based biscuits during baking
The increase in productivity, together with the reduction in surface cracking and the satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry
Advanced computer vision models can play a key role in automated manufacturing processes, increasing production speed while simultaneously reducing labor costs
