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

Amira Zennoune

doi:10.3390/foods10122915

Journal Articles Foods Year : 2022

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

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Amira Zennoune

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Génie des procédés frigorifiques pour la sécurité alimentaire et l'environnement

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Life Sciences [q-bio] Food and Nutrition

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https://hal-agroparistech.archives-ouvertes.fr/hal-03607753

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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hal-03607753 , version 1 (14-03-2022)

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HAL Id : hal-03607753 , version 1
DOI : 10.3390/foods10122915

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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, In press, ⟨10.3390/foods10122915⟩. ⟨hal-03607753⟩

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AGROPARISTECH UNIV-PARIS-SACLAY INRAE GS-ENGINEERING FRISE

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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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