Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060499 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060499
2 University of Manitoba, Department of Physics & Astronomy, R3T 2N2 Winnipeg, Canada
3 University of Sharjah, Division of Physics, 34234 Sharjah, United Arab Emirates
scanlon@cc.umanitoba.ca
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060499
Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs
M. Scanlon1, J. Page2, H. Elmehdi3, G. Bellido1, and K. Mehta1 1 University of Manitoba, Department of Food Science, 250 Ellis Building, R3T2N2 Winnipeg, Canada2 University of Manitoba, Department of Physics & Astronomy, R3T 2N2 Winnipeg, Canada
3 University of Sharjah, Division of Physics, 34234 Sharjah, United Arab Emirates
scanlon@cc.umanitoba.ca
First page of the article
