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Communication Dans Un Congrès Année : 2008

In situ Fast X-ray Tomography Study of the Evolution of Cellular in Bread Dough During Proving and Baking

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hal-02753278 , version 1 (03-06-2020)

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  • HAL Id : hal-02753278 , version 1
  • PRODINRA : 31837

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P. Babin, Guy G. Della Valle, Hubert H. Chiron, P. Cloetens, J. Hoszowska, et al.. In situ Fast X-ray Tomography Study of the Evolution of Cellular in Bread Dough During Proving and Baking. Bubbles in Food II, Sep 2006, Windermere, United Kingdom. ⟨hal-02753278⟩
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