Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography

Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production. Therefore, it is necessary to study the storage characteristics of CSB. Non-destructive CT technology was utilize...

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Detalles Bibliográficos
Autores principales: Yu, Yonghui, Jia, Chanchan, Wang, Jiahua, Pi, Fuwei, Dai, Huang, Liu, Xiaodan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648753/
https://www.ncbi.nlm.nih.gov/pubmed/37960503
http://dx.doi.org/10.3390/s23218804

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648753/
https://www.ncbi.nlm.nih.gov/pubmed/37960503
http://dx.doi.org/10.3390/s23218804

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