Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060023 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060023
S.T.MiriShaktaee@bham.ac.uk
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 KingdomS.T.MiriShaktaee@bham.ac.uk
First page of the article
