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...
| Main Author: | Gueven, Alper. |
|---|---|
| Other Authors: | Hicsasmaz, Zeynep., SpringerLink (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer,
©2013.
New York, NY : [2013] |
| Physical Description: |
1 online resource. |
| 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 |