Alper Gueven: 1 book
Pore Structure in Food
Simulation, Measurement and Applications
Language: English
Release Date: June 26, 2013
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...
