Thomas Steglich

Showing 4 publications


Bran particle size influence on pasta microstructure, water distribution and sensory properties

Thomas Steglich, Diana Bernin, Annelie Moldin et al
Cereal Chemistry. Vol. 92 (6), p. 617-623
Journal article

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Diana Bernin, Thomas Steglich, Magnus Röding et al
Food Research International. Vol. 66, p. 132-139
Journal article

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Thomas Steglich, Diana Bernin, Magnus Röding et al
Food Research International. Vol. 62, p. 644-652
Journal article

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