# X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 36× · AI/ML

**Wikidata**: [openalex:W3185168104](https://www.wikidata.org/wiki/openalex:W3185168104)  
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