University of Tabriz Food Research Journal 2008-515X 26 3 2016 11 21 Use of image texture and fractal dimensions analysis for evaluation of the effects of Qudome Shahri and Xanthan on crumb structure of pan bread Use of image texture and fractal dimensions analysis for evaluation of the effects of Qudome Shahri and Xanthan on crumb structure of pan bread 397 409 5584 FA H B A K M M Journal Article 2017 01 08 https://foodresearch.tabrizu.ac.ir/article_5584_38cc9ffb3c4241ba703d739573228b95.pdf