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Journal: Foods, 2021
Volume: 10
Number: 2915
2915
Article: 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature
Authors: by Amira Zennoune, Pierre Latil, Fatou-Toutie Ndoye, Frederic Flin, Jonathan Perrin, Christian Geindreau and Hayat Benkhelifa
Link: https://www.mdpi.com/2304-8158/10/12/2915

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