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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(2):138-143

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.2.138

Article

SEM Sample Preparation Techniques for Developed and Undeveloped Wheat Doughs

Emily J. Schluentz1,2, James F. Steffe2,3, Perry K.W. Ng3,*
1Amway Corporation Ada, MI 49355
2Dept. of Agricultural Engineering
3Dept. of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824-1224
*Corresponding author: Dr. Perry K.W. Ng, 135 Food Science Building Department of Food Science & Human Nutrition Michigan State University East Lansing, MI 48824-1224. (phone: S17-353-0905, Fax: S17-353-8963, E-mail: ngp@msu.edu.

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2001