A novel approach to study biscuits and breadsticks using X-ray computed tomography.


In this study X-ray microtomography (muCT) was used for analysis of the microstructure of 6 different types of Italian biscuits and 3 types of Italian breadsticks. Appropriate quantitative 3-D parameters describing the microstructure were calculated, such as the structure thickness (ST), the object structure volume ratio (OSVR), the degree of anisotropy (DA… (More)
DOI: 10.1111/j.1750-3841.2010.01689.x


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