Assessment by MRI of local porosity in dough during proving. Theoretical considerations and experimental validation using a spin-echo sequence

Magnetic Resonance Imaging

Volumn 21, Issue 9, 2003, Pages 1071-1086

  Grenier, A ^a,b   Lucas, T ^a   Collewet, G ^a   Le Bail, A ^b  

^a CEMAGREF   (France)

^b Universite de Nantes   (France)

Author keywords

Bread dough; Bread proving; Dough volume; MR1; NMR relaxation

Indexed keywords

ANALYTIC METHOD; ARTICLE; BREAD; DOUGH; HEAT TRANSFER; IMAGE ANALYSIS; MASS; MEASUREMENT; NUCLEAR MAGNETIC RESONANCE IMAGING; POROSITY; PRIORITY JOURNAL; VALIDATION PROCESS;

EID: 0348010230     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0730-725X(03)00194-2     Document Type: Article

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