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

@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={François 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}
}
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 assessment of porosity in spin-echo imaging, local characterization of signal loss in gradient-echo imaging and prediction of relaxation times by… CONTINUE READING
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