Food Structure and Moisture Transfer A Modeling Approach /
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 b...
| Main Authors: | , , |
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| Corporate Author: | |
| Format: | Electronic |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Series: | SpringerBriefs in Food, Health, and Nutrition ;
8 |
| Subjects: | |
| Online Access: | https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-6342-9 |