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...
| Published in: | Springer eBooks |
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| Main Authors: | , |
| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Series: | SpringerBriefs in Food, Health, and Nutrition
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/978-1-4614-7354-1 Перейти в каталог НБ ТГУ |