doi:10.1094/CCHEM-84-3-0250 |  VIEW ARTICLE

NOTE: Evaluating Dough Density Changes During Fermentation by Different Techniques.

H. M. Elmehdi (1,2,3), J. H. Page (1), and M. G. Scanlon (2,4). (1) Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. (2) Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. (3) Present address: Department of Physics, University of Sharjah, PO Box 27272, Sharjah, United Arab Emirates. (4) Corresponding author. E-mail: <scanlon@cc.umanitoba.ca> Cereal Chem. 84(3):250-252. Accepted January 10, 2007. Copyright 2007 AACC International, Inc.