Name: Pore Structure in Food
Price: 583.95 DKK
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Author: Alper Gueven
ISBN: 9781461473534

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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.

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Sprog:
Engelsk

ISBN:
9781461473534

Forlag:
Springer-Verlag New York Inc.

Indbinding:
Paperback

Sideantal:
50

Udgivet:
27. juni 2013

Udgave:
2013

Størrelse:
234x156x3 mm.

Vægt:
1066 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 19. november 2024

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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.

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