Pore Structure in Food Simulation, Measurement and Applications /
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need...
| Κύριοι συγγραφείς: | , |
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| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Σειρά: | SpringerBriefs in Food, Health, and Nutrition
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
