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Journal: Foods, 2025
Volume: 14
Number: 1295

Article: Prediction of Extensibility and Toughness of Wheat-Flour Dough Using Bubble Inflation–Structured Light Scanning 3D Imaging Technology and the Enhanced 3D Vgg11 Model
Authors: by Xiuzhi Luo, Changhe Niu, Zhaoshuai Zhu, Yuxin Hou, Hong Jiang and Xiuying Tang
Link: https://www.mdpi.com/2304-8158/14/8/1295

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