Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060465

Pore structure determination in bakery products by magnetic resonance imaging

M. Regier1, H.P. Schuchmann1, and E. Hardy2

1 Institute of Food Process Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, Geb. 30.44, 76131 Karlsruhe, Germany
2 University of Karlsruhe, Institute of Mechanical Process Eng., Kaiserstr. 12, 76131 Karlsruhe, Germany
First page of the article