Guillermic, R.-M.
Koksel, F.
Sun, X.
Hatcher, D.W.
Nickerson, M.T.
Belev, G.S.
Webb, M.A.
Page, J.H.
Scanlon, M.G.
Funding for this research was provided by:
Canada Foundation for Innovation
Natural Sciences and Engineering Research Council of Canada
University of Saskatchewan
Government of Saskatchewan
Western Economic Diversification Canada
National Research Council Canada
Canadian Institutes of Health Research
NSERC Strategic (STPGP 463167 – 14)
Discovery grants (RGPIN/138588-2013)
Saskatchewan Agriculture & Food
University of Saskatchewan
This article is maintained by: Elsevier
Article Title: Bubbles in noodle dough: Characterization by X-ray microtomography
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2017.11.050
Content Type: article
Copyright: © 2017 Published by Elsevier Ltd.