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The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

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Title: The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
Authors: Sun X; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China., Scanlon MG; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Guillermic RM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Belev GS; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada., Webb MA; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada., Aritan S; Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey., Nickerson MT; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada., Koksel F; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Electronic address: filiz.koksel@umanitoba.ca.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Apr; Vol. 130, pp. 108919. Date of Electronic Publication: 2019 Dec 18.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
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  Data: <searchLink fieldCode="AU" term="%22Sun+X%22">Sun X</searchLink>; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.<br /><searchLink fieldCode="AU" term="%22Scanlon+MG%22">Scanlon MG</searchLink>; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.<br /><searchLink fieldCode="AU" term="%22Guillermic+RM%22">Guillermic RM</searchLink>; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.<br /><searchLink fieldCode="AU" term="%22Belev+GS%22">Belev GS</searchLink>; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada.<br /><searchLink fieldCode="AU" term="%22Webb+MA%22">Webb MA</searchLink>; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada.<br /><searchLink fieldCode="AU" term="%22Aritan+S%22">Aritan S</searchLink>; Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey.<br /><searchLink fieldCode="AU" term="%22Nickerson+MT%22">Nickerson MT</searchLink>; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.<br /><searchLink fieldCode="AU" term="%22Koksel+F%22">Koksel F</searchLink>; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Electronic address: filiz.koksel@umanitoba.ca.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2020 Apr; Vol. 130, pp. 108919. <i>Date of Electronic Publication: </i>2019 Dec 18.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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              Text: 2020 Apr
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