Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography (2018)
Attributed to:
Tomographic Imaging
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2018.05.027
Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2018.05.027
Type: Journal Article/Review
Parent Publication: Journal of Food Engineering