Fractal Microstructure of Foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09302-y.pdf
Reference149 articles.
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3. Rolandelli G, García-Navarro YT, García-Pinilla S et al (2020) Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. Food Struct 25:100140. https://doi.org/10.1016/j.foostr.2020.100140
4. Aguilera JM, Stanley DW, Baker KW (2000) New dimensions in microstructure of food products. Trends Food Sci Technol 11:3–9. https://doi.org/10.1016/S0924-2244(00)00034-0
5. Lu S, Hellawell A (1995) Using fractal analysis to describe irregular microstructures. JOM 47:14–17. https://doi.org/10.1007/BF03221331
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