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

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

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KÖKSEL F., STRYBULEVYCH A., ARITAN S., PAGE J. H., SCANLON M. G.

Journal of Cereal Science, vol.78, pp.10-18, 2017 (SCI-Expanded)

Publication Type: Article / Article
Volume: 78
Publication Date: 2017
Doi Number: 10.1016/j.jcs.2017.06.022
Journal Name: Journal of Cereal Science
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.10-18
Hacettepe University Affiliated: Yes