NMR Imaging of Bakery Products
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-28275-6_78-1
Reference38 articles.
1. Datta AK, Sahin S, Sumnu G, Keskin SO. Porous media characterisation of breads baked using novel heating modes. J Food Eng. 2007;79:106–16.
2. Lucas T, Quellec S, Le Bail A, Davenel A. Chilling and freezing of part-baked bread. Part II: experimental assessment of water phase changes and structure collapse. J Food Eng. 2005;70(2):151–64.
3. Lucas T, Grenier A, Quellec S, Le Bail A, Davenel A. MRI quantification of ice gradients in dough during freezing or thawing processes. J Food Eng. 2005;71(1):98–108.
4. Wagner MJ, Loubat M, Sommier A, Le Ray D, Collewet G, Broyart B, et al. MRI study of bread baking: experimental device and MRI signal analysis. Int J Food Sci Technol. 2008;43(6):1129–39.
5. Wagner M, Quellec S, Trystrarn G, Lucas T. MRI evaluation of local expansion in bread crumb during baking. J Cereal Sci. 2008;48(1):213–23.
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