Article Versions Notes

Hidaka M, Miyashita S, Yagi N, Hoshino M, Kogasaka Y, Fujii T, Kanayama Y. High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame. Foods. 2022; 11(5):730. https://doi.org/10.3390/foods11050730

Hidaka, Masafumi, Shuhei Miyashita, Naoto Yagi, Masato Hoshino, Yukiya Kogasaka, Tomoyuki Fujii, and Yoshinori Kanayama. 2022. "High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame" Foods 11, no. 5: 730. https://doi.org/10.3390/foods11050730

Hidaka, M., Miyashita, S., Yagi, N., Hoshino, M., Kogasaka, Y., Fujii, T., & Kanayama, Y. (2022). High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame. Foods, 11(5), 730. https://doi.org/10.3390/foods11050730