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Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 μm 3 and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 o C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall...
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