Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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

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Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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J.B. Boitte

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M. Hayert

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Ingénierie Procédés Aliments

C. Michon

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Ingénierie Procédés Aliments

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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 : Wednesday, September 28, 2022-5:56:14 AM

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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⟩

Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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