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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| Formato: | livro eletrônico |
| Idioma: | English |
| Publicado em: |
New York, NY
Springer New York
2013.
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| coleção: | SpringerBriefs in Food, Health, and Nutrition
8 |
| Assuntos: | |
| Acesso em linha: | Click here to view the full text content |
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