Application of the CIE L*a*b* method for the evaluation of the colour of fried products from potato tubers exposed to C band ultraviolet light
Colour evaluation, using its numerous parameters, is applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2019-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/58/e3sconf_polsita2019_02004.pdf |