Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis-Reference-Cited by-同舟云学术

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Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis

Published:2003-07 Issue:4 Volume:80 Page:390-395
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

van Duynhoven John P. M.¹²,van Kempen Geert M. P.¹,van Sluis Robert³,Rieger Bernd⁴,Weegels Peter¹,van Vliet Lucas J.⁴,Nicolay Klaas³

Affiliation:

1. Unilever R&D Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands.

2. Corresponding author. E-mail: John-van.Duynhoven@unilever.com.

3. Image Sciences Institute, University Utrecht, The Netherlands.

4. Pattern Recognition Group, Delft University of Technology, The Netherlands.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference12 articles.

1. Molecular aspects of magnetic resonance imaging and spectroscopy

2. Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

3. Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy

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