Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060445 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060445
gnassar@univ-valenciennes.fr
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060445
Design of low frequency acoustic sensor for wheat dough study in kneading and fermentation phases
G. Nassar, A. Skaf, F. Lefebvre, B. Nongaillard, and R. Dib IEMN-DOAE, Université de Valenciennes, Le Mont-Houy, 59313 Valenciennes, Francegnassar@univ-valenciennes.fr
First page of the article
