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Food Structure and Moisture Transfer A Modeling Approach /

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected b...

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Bibliografiska uppgifter
Huvudupphovsmän: Guillard, Valérie. (Författare, medförfattare, http://id.loc.gov/vocabulary/relators/aut), Bourlieu, Claire. (http://id.loc.gov/vocabulary/relators/aut), Gontard, Nathalie. (http://id.loc.gov/vocabulary/relators/aut)
Institutionell upphovsman: SpringerLink (Online service)
Materialtyp: Elektronisk E-bok
Språk:English
Publicerad: New York, NY : Springer New York : Imprint: Springer, 2013.
Upplaga:1st ed. 2013.
Serie:SpringerBriefs in Food, Health, and Nutrition,
Ämnen:
Food—Biotechnology.
Biochemical engineering.
Nanochemistry.
Food Science.
Biochemical Engineering.
Länkar:https://doi.org/10.1007/978-1-4614-6342-9
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