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Evaluating Dough Density Changes During Fermentation by Different Techniques

¹Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.² Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.³Present address: Department of Physics, University of Sharjah, PO Box 27272, Sharjah, United Arab Emirates.⁴Corresponding author. E-mail: scanlon@cc.umanitoba.ca