Image de couverture de livre

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...

Description complète

Enregistré dans:
Détails bibliographiques
Auteurs principaux: Guillard, Valérie. (Auteur, 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)
Collectivité auteur: SpringerLink (Online service)
Format: Électronique eBook
Langue:English
Publié: New York, NY : Springer New York : Imprint: Springer, 2013.
Édition:1st ed. 2013.
Collection:SpringerBriefs in Food, Health, and Nutrition,
Sujets:
Food—Biotechnology.
Biochemical engineering.
Nanochemistry.
Food Science.
Biochemical Engineering.
Accès en ligne:https://doi.org/10.1007/978-1-4614-6342-9
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Internet

https://doi.org/10.1007/978-1-4614-6342-9

Documents similaires