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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Release Time:2022-10-12  Hits:

Date of Publication: 2022-10-08

Journal: JOURNAL OF FOOD ENGINEERING

Institution: 材料科学与工程学院

Volume: 237

Page Number: 204-214

ISSN: 0260-8774

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