What is it about?
With the aging of society and the increase in the number of people with dysphagia, there is a strong demand for the development of texture-modified food. To meet this need, we have applied a novel X-ray imaging method to nondestructively analyze and visualize the internal structure of foods.
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This page is a summary of: Observation of processed rice using synchrotron radiation
X‐ray phase‐contrast
imaging, Journal of Texture Studies, April 2022, Wiley,
DOI: 10.1111/jtxs.12681.
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