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Journal description
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Details for article 121 of 136 found articles
| Title: |
Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography |
| Author: |
Schott, Florian Isaksson, Sven Larsson, Emanuel Marone, Federica Öhgren, Camilla Röding, Magnus Hall, Stephen Lorén, Niklas Mokso, Rajmund Raaholt, Birgitta Wäppling |
| Appeared in: |
Food research international |
| Paging: | Volume 173 () nr. P1 pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
The Author(s) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 121 of 136 found articles
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