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Foods (Basel, Switzerland)|December 24, 2021
3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative TemperatureAmira Zennoune, Pierre Latil, Fatou-Toutie Ndoye, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomographyAmira Zennoune, Pierre Latil, Frederic Flin, et al.
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