Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

Journal of Cereal Science

Volumn 55, Issue 1, 2012, Pages 15-21

  Kokawa, Mito ^a,b   Fujita, Kaori ^b   Sugiyama, Junichi ^b   Tsuta, Mizuki ^b   Shibata, Mario ^b   Araki, Tetsuya ^a   Nabetani, Hiroshi ^a,b  

^a UNIVERSITY OF TOKYO   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Cosine similarity; Distribution; Fluorescence fingerprint; Imaging

Indexed keywords

EID: 84866526903     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.09.002     Document Type: Article

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