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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| Главные авторы: | , , |
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| Соавтор: | |
| Формат: | Электронный ресурс eКнига |
| Язык: | English |
| Опубликовано: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Редактирование: | 1st ed. 2013. |
| Серии: | SpringerBriefs in Food, Health, and Nutrition,
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| Предметы: | |
| Online-ссылка: | https://doi.org/10.1007/978-1-4614-6342-9 |
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