The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough

著录项

• 来源
  《Journal of Cereal Science》 |2017年第2017期|共9页
• 作者

  Filiz Koksel; Anatoliy Strybulevych; Serdar Aritan; John H. Page; Martin G. Scanlon;

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• 作者单位

  Department of Food and Human Nutritional Sciences University of Manitoba;

  Department of Physics and Astronomy University of Manitoba;

  Biomechanics Laboratory Hacettepe University;

  Department of Physics and Astronomy University of Manitoba;

  Department of Food and Human Nutritional Sciences University of Manitoba;

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• 原文格式 PDF
• 正文语种 other
• 中图分类 农作物;
• 关键词