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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography
Guo, Enyu, Kazantsev, Daniil, Mo, Jingyi, Bent, Julian, Van Dalen, Gerard, Schuetz, Peter, Rockett, Peter, StJohn, David, Lee, Peter D.Volume:
237
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2018.05.027
Date:
November, 2018
File:
PDF, 7.28 MB
english, 2018