Bubbles in Food 2
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In situ Fast X-ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking

2008 ◽  
pp. 265-272 ◽  
Author(s):  
P. Babin ◽  
G. Della Valle ◽  
H. Chiron ◽  
P. Cloetens ◽  
J. Hoszowska ◽  
...  
Keyword(s):  
Cellular Structure ◽  
Bread Dough ◽  
X Ray

scholarly journals Mechanism of Gas Cell Stability in Breadmaking

2008 ◽  
pp. 299-306 ◽  
Author(s):  
Baninder S Sroan ◽  
Finlay MacRitchie
Keyword(s):  
Gas Cell ◽  
Cell Stability

A History of Aerated Foods

2008 ◽  
pp. 1-21
Author(s):  
Grant M Campbell
Keyword(s):  
History Of

Quantifying the Morphology of Bread Crusts

2008 ◽  
pp. 61-72 ◽  
Author(s):  
R. Hans Tromp ◽  
Cristina Primo-Martín ◽  
Rick van deZedde ◽  
Nicole Koenderink

Effect of the Rheology of the Continuous Phase on Foaming Processes: Viscosity-Temperature Impact

2008 ◽  
pp. 175-183 ◽  
Author(s):  
S. Mezdour ◽  
C. Balerin ◽  
P. Aymard ◽  
G. Cuvelier ◽  
F. Ducept
Keyword(s):  
Continuous Phase ◽  
Temperature Impact
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