High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame.

Hidaka M, Miyashita S, Yagi N, Hoshino M, Kogasaka Y, Fujii T, Kanayama Y

DOI: 10.3390/foods11050730
Published: 2022 Mar 1
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11050730,
  title = {High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame.},
  author = {Hidaka M and Miyashita S and Yagi N and Hoshino M and Kogasaka Y and Fujii T and Kanayama Y},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11050730},
  url = {https://doi.org/10.3390/foods11050730}
}

RIS

TY  - JOUR
TI  - High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame.
AU  - Hidaka M
AU  - Miyashita S
AU  - Yagi N
AU  - Hoshino M
AU  - Kogasaka Y
AU  - Fujii T
AU  - Kanayama Y
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11050730
UR  - https://doi.org/10.3390/foods11050730
ER  -

APA

M, H., S, M., N, Y., M, H., Y, K., T, F., & Y, K. (2022). High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11050730

Source records

pubmed · retrieved 2026-09-25T18:41:44.469Z