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...
Gorde:
| Egile Nagusiak: | , , |
|---|---|
| Erakunde egilea: | |
| Formatua: | Baliabide elektronikoa eBook |
| Hizkuntza: | English |
| Argitaratua: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
|
| Edizioa: | 1st ed. 2013. |
| Saila: | SpringerBriefs in Food, Health, and Nutrition,
|
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1007/978-1-4614-6342-9 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|