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June 5, 2024Food BioscienceOpen Access

Multifractal characterization of fried foods pore microstructure

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Authors

MBMd. Hafizur Rahman BhuiyanMNMichael Ngadi

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Bhuiyan et al. (2024) studied this question.

synapsesocial.com/papers/68e65f99b6db6435875edca4https://doi.org/10.1016/j.fbio.2024.104518
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