Work

In situ Fast X-ray Tomography Study of the Evolution of Cellular in Bread Dough During Proving and Baking

Year: 2006

Type: conference-paper

Source: HAL

Authors: Babin, P., Della Valle, Guy, G., Chiron, Hubert, H., Cloetens, P., Hoszowska, J., Pernot, P., Réguerre, Anne-Laure, Salvo, Luc, Dendievel, Rémy

Institutions: Sciences Computers Consultants (France), Biopolymères Interactions Assemblages, Nantes Université, European Synchrotron Radiation Facility

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W4206881851

FWCI:

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Related to: 10