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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| Autors principals: | , , |
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| Autor corporatiu: | |
| Format: | Electrònic eBook |
| Idioma: | English |
| Publicat: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Edició: | 1st ed. 2013. |
| Periòdiques: | SpringerBriefs in Food, Health, and Nutrition,
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| Matèries: | |
| Accés en línia: | https://doi.org/10.1007/978-1-4614-6342-9 |
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