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pro vyhledávání: '"Bailey Paziuk"'
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100394- (2024)
Non-destructive quality evaluation techniques are vital in 3D visualization and quantification of microstructural changes in micronized pulse kernels. The effects of micronization (infrared heating) on pulse microstructure are highly dependent on its
Externí odkaz:
https://doaj.org/article/bbc35d5d85a84f439ea7080428396bd5