Dynamic magnetic resonance microscopy of flour dough fermentation-Reference-Cited by-同舟云学术

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Dynamic magnetic resonance microscopy of flour dough fermentation

Published:2004-04 Issue:3 Volume:22 Page:395-401
ISSN:0730-725X
Container-title:Magnetic Resonance Imaging
language:en
Short-container-title:Magnetic Resonance Imaging

Author:

Bonny Jean-Marie,Rouille Jocelyn,Della Valle Guy,Devaux Marie-Francoise,Douliez Jean-Paul,Renou Jean-Pierre

Publisher

Elsevier BV

Subject

Radiology Nuclear Medicine and imaging,Biomedical Engineering,Biophysics

Reference17 articles.

1. Dough structure, dough rheology, and baking quality;Bloksma;Cereal Foods World,1990

2. Bread properties and crumb structure;Scanlon;Food Res Int,2001

3. Architecture of baked breads depicted by a magnetic resonance imaging;Ishida;Mag Reson Imaging,2001

4. Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance imaging;Takano;Jo Food Sci,2002

5. Fermentation process and grain structure of baked breads from frozen dough using freeze-tolerant yeasts;Takano;J Food Sci,2002

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