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Journal Article

The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomography

Xinyang Sun; Qingyang Liu; Simiao Wu
Food Research International · Vol. 221 · pp. 117430 · 2025

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume221
Pages117430
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117430
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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