Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging
Journal article, 2014
T-2*
Dietary fiber
Microstructure
MRI
Spaghetti
Light microscopy
Author
Thomas Steglich
Chalmers, Chemical and Biological Engineering
SuMo Biomaterials
Diana Bernin
University of Gothenburg
Chalmers, Chemical and Biological Engineering, Applied Surface Chemistry
SuMo Biomaterials
Magnus Röding
University of Gothenburg
SuMo Biomaterials
Chalmers, Mathematical Sciences, Mathematical Statistics
Magnus Nydén
University of South Australia
Annelie Moldin
Lantmännen Cerealia
D. Topgaard
Lund University
Maud Langton
Swedish University of Agricultural Sciences (SLU)
Food Research International
0963-9969 (ISSN) 18737145 (eISSN)
Vol. 62 644-652Subject Categories
Industrial Biotechnology
Food Engineering
DOI
10.1016/j.foodres.2014.04.004