MRI quantification of ice gradients in dough during freezing or thawing processes-Reference-Cited by-同舟云学术

MRI quantification of ice gradients in dough during freezing or thawing processes

Published:2005-11 Issue:1 Volume:71 Page:98-108
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lucas T.,Grenier A.,Quellec S.,Le Bail A.,Davenel A.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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3. Grenier, A., Lucas, T., Davenel, A., Cambert, M., & Le Bail, A. (2005). NMR assessment of relaxation time and ice fraction in frozen dough. Journal of Cereal Science, in press

4. Comparison of two sequences: spin-echo and gradient echo for the assessment of dough porosity during proving;Grenier,2003

5. Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking quality and rheological properties;Inoue;Cereal Chemistry,1991

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