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University of Manitoba Food Scientist Martin Scanlon and PhD Candidate Filiz Koksel | by Canadian Light Source synchrotron
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University of Manitoba Food Scientist Martin Scanlon and PhD Candidate Filiz Koksel

University of Manitoba Food Scientist Martin Scanlon (r) and PhD Candidate Filiz Koksel (l) work with CLS scientists George Belev (stripes) and Adam Webb (green) to visualize the bubble formations in bread dough using powerful X-rays on the Biomedical Imaging and Therapy (BMIT) beamline. The research will help bakers create more consistent, healthy and gluten free loaves.

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Taken on April 16, 2013