Nathalie Gontard: 1 book
Food Structure and Moisture Transfer
A Modeling Approach
Language: English
Release Date: February 11, 2013
It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the...
