Evaluation of color stability of ice cream with Spirulina platensis by image processing
The current study aimed to evaluate the color stability of ice cream samples with added Spirulina platensis powder by image processing. The change in color characteristics was monitored during 30 days of storage at -18°C. Images of the examined ice cream samples are processed with iceColor software...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/21/bioconf_foset2025_01011.pdf |
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