3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature - Archive ouverte HAL Access content directly
Journal Articles Foods Year : 2022

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

(1)
1
Not file

Dates and versions

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

Identifiers

Cite

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⟩
24 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More