Multi-scale characterization of pasta during cooking using...

Food Research International 2014 / 12 Vol. 66

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Bernin, Diana, Steglich, Thomas, Röding, Magnus, Moldin, Annelie, Topgaard, Daniel, Langton, Maud
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Volume:
66
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.09.007
Date:
December, 2014
File:
PDF, 5.26 MB
english, 2014
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