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...
Saved in:
| 主要作者: | |
|---|---|
| 企业作者: | |
| 其他作者: | |
| 格式: | 电子书 |
| 语言: | English |
| 出版: |
New York, NY
Springer New York
2013.
|
| 丛编: | SpringerBriefs in Food, Health, and Nutrition
|
| 主题: | |
| 在线阅读: | Click here to view the full text content |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
System Under Maintenance
Our Library Management System is currently under maintenance.
Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance: