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Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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

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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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