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Pore Structure in Food: Simulation, Measurement and Applications - SpringerBriefs in Food, Health, and Nutrition Alper Gueven 2013 edition
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Pore Structure in Food: Simulation, Measurement and Applications - SpringerBriefs in Food, Health, and Nutrition
Alper Gueven
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.
60 pages, 8 black & white illustrations, 3 black & white tables, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 27 de junio de 2013 |
| ISBN13 | 9781461473534 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 50 |
| Dimensiones | 155 × 235 × 3 mm · 95 g |
| Lengua | Inglés |
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