ArticleCurrent research in food science2025
Programmable shape morphing of drying foods via symmetry breaking.
R G M van der Sman et al.PubMed ↗Full text ↗Publisher ↗
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ArticleCurrent research in food science2025
R G M van der Sman et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.