Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060023

Use of X-ray Micro-CT to characterize structure phenomena during frying

T. Miri, S. Bakalis, S.D. Bhima, and P. Fryer

Centre for Formulation Engineering (Chemical Engineering), University of Birmingham, Edbaston, B15 2TT Birmingham, United Kingdom
First page of the article