Quantitative assessment of gas cell development during the proofing of dough by magnetic resonance imaging and image analysis

JPM Duynhoven, GMP van Kempen, R Sluis, B Rieger, P Weegels, LJ van Vliet, K Nicolay

Research output: Contribution to journalArticleScientificpeer-review

31 Citations (Scopus)
Original languageUndefined/Unknown
Pages (from-to)390-395
Number of pages6
JournalCereal Chemistry
Volume80
Issue number4
Publication statusPublished - 2003

Keywords

  • ZX CWTS 1.00 <= JFIS < 3.00

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