Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving.

Abstract

Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local… (More)
DOI: 10.1016/j.mri.2008.08.009

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Cite this paper

@article{Guio2009MagneticRI, title={Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving.}, author={F De Guio and Maja Musse and Hugues Benoit-Cattin and Tiphaine Lucas and Armel Davenel}, journal={Magnetic resonance imaging}, year={2009}, volume={27 4}, pages={577-85} }