An insight into the bread bubble structure: An X-ray microtomography approach

Author:

Cafarelli Barbara,Spada Alessia,Laverse Janine,Lampignano Vincenzo,Del Nobile M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. The bubble size distribution in wheat flour dough;Bellido;Food Research International,2006

2. X-ray micortomography and statistical analysis: Tools to quantitatively classify bread microstructure;Cafarelli;Journal of Food Engineering,2014

3. Nonlinear models for repeated measurement data;Davidian,1995

4. Three-dimensional quantitative analysis of bread crumb by X-ray microtomography;Falcone;Journal of Food Science,2005

5. A novel approach to the study of bread porous structure: phase-contrast X-ray micro-tomography;Falcone;Journal of Food Science,2004

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