Issue 6, 2023
From the journal:

Food & Function

Correction: Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography

Hiromi Miki,*ab   Akio Yoneyamabc  and  Keiichi Hiranoab  

* Corresponding authors

a Department of Materials Structure Science, School of High Energy Accelerator Science, SOKENDAI (The Graduate University for Advanced Studies), Tsukuba, Ibaraki 305-0801, Japan
E-mail: hiromim@post.kek.jp

b Institute of Materials Structure Science, High Energy Accelerator Research Organization, Tsukuba, Ibaraki 305-0801, Japan

c SAGA Light Source, Tosu, Saga 841-0005, Japan

Abstract

Correction for ‘Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography’ by Hiromi Miki et al., Food Funct., 2023, 14, 87–93, https://doi.org/10.1039/D2FO02714C.

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Article information

DOI
https://doi.org/10.1039/D3FO90018E
Article type
Correction
Submitted
17 Feb 2023
Accepted
17 Feb 2023
First published
27 Feb 2023
This article is Open Access
Creative Commons BY license

Food Funct., 2023,14, 2933-2933

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Correction: Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography

H. Miki, A. Yoneyama and K. Hirano, Food Funct., 2023, 14, 2933 DOI: 10.1039/D3FO90018E

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