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  1. Article

    Open Access

    Ultrasonic mode conversion for in-line foam structure measurement in highly aerated batters using machine learning

    An ultrasonic-based method was developed to enable in-line measurements of foam structure parameters for highly aerated batters by mode conversion. Biscuit batters were foamed to different degrees (density: 36...

    Michael Metzenmacher, Eva Pfaller in Journal of Food Measurement and Characteri… (2024)