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Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566465
Contributor : Armelle Sielinou <>
Submitted on : Friday, July 21, 2017 - 10:27:23 AM
Last modification on : Monday, May 18, 2020 - 2:33:13 PM

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  • HAL Id : hal-01566465, version 1

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J.B. Boitte, M. Hayert, C. Michon. Confocal microscopy of bread dough under controlled thermo-mechanical treatment. International symposium of Food Rheology and Structure (ISFRS), Apr 2012, Zurich France. pp.306. ⟨hal-01566465⟩

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