Correction: Visualizing morphological structures of rice grains in precooked products using synchrotron radiation
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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