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Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography.
Food Res Int. 2022 Dec;162(Pt B):112116. doi: 10.1016/j.foodres.2022.112116. Epub 2022 Nov 10.
Food Res Int. 2022.
PMID: 36461350
3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature.
Zennoune A, Latil P, Ndoye FT, Flin F, Perrin J, Geindreau C, Benkhelifa H.
Zennoune A, et al. Among authors: benkhelifa h.
Foods. 2021 Nov 24;10(12):2915. doi: 10.3390/foods10122915.
Foods. 2021.
PMID: 34945466
Free PMC article.
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