Research Article
The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
Figure 4
Characteristic view of electronic microphotographs of the cross-section wheat grain samples (Sample 2) after 8 hours of soaking, TESCAN MIRA3 SEM, magnification 150x, 3000x, and 2000x.