Pore Structure in Food: Simulation, Measurement and Applications - SpringerBriefs in Food, Health, and Nutrition - Alper Gueven - Books - Springer-Verlag New York Inc. - 9781461473534 - June 27, 2013
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Alper Gueven
Pore Structure in Food: Simulation, Measurement and Applications - SpringerBriefs in Food, Health, and Nutrition 2013 edition

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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

Media Books     Paperback Book   (Book with soft cover and glued back)
Released June 27, 2013
ISBN13 9781461473534
Publishers Springer-Verlag New York Inc.
Pages 50
Dimensions 155 × 235 × 3 mm   ·   95 g
Language English  

Mere med samme udgiver

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