"Characterizing the Internal Structure of Chinese Steamed Bread during ..."

Yonghui Yu et al. (2023)

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DOI: 10.3390/S23218804

access: open

type: Journal Article

metadata version: 2024-01-26

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Yonghui Yu, Chanchan Jia, Jiahua Wang, Fuwei Pi, Huang Dai, Xiaodan Liu:
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. Sensors 23(21): 8804 (2023)

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