Confocal microscopy of bread dough under controlled thermo-mechanical treatment

J.B. Boitte; M. Hayert; C. Michon

Conference Papers Year :

Confocal microscopy of bread dough under controlled thermo-mechanical treatment

, (1) , (1)

1

J.B. Boitte

Function : Author

M. Hayert

Function : Author
PersonId : 1203374
ORCID : 0000-0002-4669-1826
IdRef : 081176279

Ingénierie Procédés Aliments

C. Michon

Function : Author

Ingénierie Procédés Aliments

Domains

Life Sciences [q-bio]

Armelle Sielinou : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01566465

Submitted on : Friday, July 21, 2017-10:27:23 AM

Last modification on : Monday, May 15, 2023-4:40:44 PM

Dates and versions

hal-01566465 , version 1 (21-07-2017)

Identifiers

HAL Id : hal-01566465 , version 1

Cite

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⟩

Confocal microscopy of bread dough under controlled thermo-mechanical treatment

Domains

Dates and versions

Identifiers

Cite

Export

Collections

Share