Open Access
IUFoST World Congress
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, France
First page of the article