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

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

Amira Zennoune ¹

1 UR FRISE - Génie des procédés frigorifiques pour la sécurité alimentaire et l'environnement

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

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https://hal-agroparistech.archives-ouvertes.fr/hal-03607753
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Submitted on : Monday, March 14, 2022 - 11:18:16 AM
Last modification on : Tuesday, August 30, 2022 - 2:12:10 PM

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

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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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