Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy

Magnetic Resonance Imaging

Volumn 29, Issue 3, 2011, Pages 434-442

  Bajd, Franci ^a   Serša, Igor ^a  

^a JO EF STEFAN INSTITUTE   (Slovenia)

Author keywords

Baking; Bread dough; Fermentation; Magnetic resonance microscopy

Indexed keywords

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FERMENTATION MONITORING; FOOD PROCESSING; HIGH TEMPERATURE; IMAGE ANALYSIS; IMAGE PROCESSING; MAGNET; MAGNETIC RESONANCE MICROSCOPY; NUCLEAR MAGNETIC RESONANCE IMAGING; PRIORITY JOURNAL; THREE DIMENSIONAL IMAGING;

BREAD; COOKING; FERMENTATION; FLOUR; FOOD ANALYSIS; MAGNETIC RESONANCE IMAGING; MICROSCOPY;

EID: 79952537058     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mri.2010.10.010     Document Type: Article

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