Statistics for X-ray micro-computed tomography (μCT) evaluation of bubble structure to determine quality of dough and bread made from roasted wheat flour
Total visits
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| X-ray micro-computed tomography (μCT) evaluation of bubble structure to determine quality of dough and bread made from roasted wheat flour | 34 |
Total visits per month
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| September 2024 | 3 |
| October 2024 | 0 |
| November 2024 | 2 |
| December 2024 | 3 |
| January 2025 | 3 |
| February 2025 | 3 |
| March 2025 | 1 |
File Visits
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| germishuys_xray_2021.pdf | 166 |