The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography

Food Research International

Volumn 80, Issue , 2016, Pages 12-18

  Koksel, Filiz ^a   Aritan, Serdar ^b   Strybulevych, Anatoliy ^a   Page, John H ^a   Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Bread dough; Bubble dynamics; Bubble size distribution; Disproportionation; Synchrotron source; X ray microtomography

Indexed keywords

BUBBLES (IN FLUIDS); DISTRIBUTION FUNCTIONS; FEATURE EXTRACTION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); IMAGE PROCESSING; LIGHT SOURCES; MEDICAL IMAGING; MIXING; QUALITY CONTROL; SIZE DISTRIBUTION; TOMOGRAPHY;

BREAD DOUGH; BUBBLE DYNAMICS; BUBBLE SIZE DISTRIBUTIONS; DISPROPORTIONATIONS; SYNCHROTRON SOURCE; X RAY MICROTOMOGRAPHY;

BUBBLE COLUMNS;

EID: 84949883175     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.005     Document Type: Article

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