Fig. 9: Color analysis of BC-based ice-cream samples.
From: Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach
Color analysis of ice cream samples and registration of brightness (“L*” parameter), reddish color (“a*” parameter), and yellowish color (“b*” parameter) for all BC-based ice creams; the image was extracted from Color Data Software CM-S100w, SpectraMagicTM NX.
