@CONFERENCE\{IMM2009-05857,
    author       = "F. M{\o}ller and J. M. Carstensen",
    title        = "Quantifying graininess of glossy food products",
    year         = "2009",
    booktitle    = "The International Symposium on Food Rheology and Structure ({ISFRS} 09), 2009, Zürich, Switzerland",
    volume       = "",
    series       = "",
    editor       = "",
    publisher    = "",
    organization = "",
    address      = "",
    url          = "http://www2.compute.dtu.dk/pubdb/pubs/5857-full.html",
    abstract     = "The sensory quality of yoghurt can be altered when changing the milk composition or processing conditions. Part of the sensory quality may be assessed visually. It is described how a non-contact method for quantifying surface gloss and grains in yoghurt can be made. It was found that the standard deviation of the entire image evaluated at different scales in a Gaussian Image Pyramid was a measure for graininess of yoghurt. This methodology is used to predict graininess (or grittiness) and to evaluate effect of yoghurt composition and processing."
}