Cite
MLA Citation
Fernando A. Perez Alvarado et al.. “A Vision System for Surface Homogeneity Analysis of Dough Based on the Grey Level Co‐occurrence Matrix (GLCM) for Optimum Kneading Time Prediction.” Journal of food process engineering, vol. 39, no. 2, n.d., pp. 166–177. http://access.bl.uk/ark:/81055/vdc_100031151492.0x000047