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...
| Main Author: | Guillard, Valérie. |
|---|---|
| Other Authors: | Bourlieu, Claire., Gontard, Nathalie., SpringerLink (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
Dordrecht :
Springer,
2013.
Dordrecht : 2013. |
| Physical Description: |
1 online resource (63 pages). |
| Series: |
SpringerBriefs in food, health, and nutrition.
|
| Subjects: |
Food
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |