Correction: Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography
Hiromi Miki1,2, Akio Yoneyama2,3, Keiichi Hirano1,2
1Department of Materials Structure Science, School of High Energy Accelerator Science, SOKENDAI (The Graduate University for Advanced Studies), Tsukuba, Ibaraki 305-0801, Japan. hiromim@post.kek.jp.
Abstract:
Correction for 'Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography' by Hiromi Miki et al., Food Funct., 2023, 14, 87-93, https://doi.org/10.1039/D2FO02714C.
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