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Book chapter: Microstructural Imaging of Chocolate Confectionery https://t.co/yQyJgRaTB1
Imaging Technologies and Data Processing for Food Engineers
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Cereal Grain Structure by Microscopic Analysis
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Altmetric BadgeChapter 2 Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis
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Altmetric BadgeChapter 3 Imaging of Double Emulsions
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Altmetric BadgeChapter 4 Imaging of Fermented Dairy Products
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Altmetric BadgeChapter 5 Kinetics of Bubble Growth in Bread Dough and Crust Formation
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Altmetric BadgeChapter 6 Nondestructive Imaging of Cellular Solid Foods
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Altmetric BadgeChapter 7 Microstructure of Gluten-Free Baked Products
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Altmetric BadgeChapter 8 Molecular Organization and Topography of Prolamin Protein Films
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Altmetric BadgeChapter 9 Assessment of Internal and External Quality of Fruits and Vegetables
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Altmetric BadgeChapter 10 Microstructural Imaging of Chocolate Confectionery
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Altmetric BadgeChapter 11 Physical-Bioimaging Characterization of Nuts