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3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

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https://hal-agroparistech.archives-ouvertes.fr/hal-03607753
Contributor : amira zennoune Connect in order to contact the contributor
Submitted on : Monday, March 14, 2022 - 11:18:16 AM
Last modification on : Tuesday, August 30, 2022 - 2:12:10 PM

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Amira Zennoune. 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods, MDPI, In press, ⟨10.3390/foods10122915⟩. ⟨hal-03607753⟩

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