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...
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| Aineistotyyppi: | E-kirja |
| Kieli: | English |
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New York, NY
Springer New York
2013.
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| Sarja: | SpringerBriefs in Food, Health, and Nutrition
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| Linkit: | Click here to view the full text content |
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