The relationship between high fibre product quality and dough’s 3D microstructural characteristics monitored by a synchrotron X-ray microtomography

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Publication date: December 2025

Source: Food Research International, Volume 221, Part 3

Author(s): Xinyang Sun, Qingyang Liu, Simiao Wu

Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Xinyang Sun, Qingyang Liu, Simiao Wu Read More

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