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Pore Structure in Food

- Simulation, Measurement and Applications

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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
  • Indbinding:
  • Paperback
  • Sideantal:
  • 50
  • Udgivet:
  • 27. juni 2013
  • Udgave:
  • 2013
  • Størrelse:
  • 234x156x3 mm.
  • Vægt:
  • 1066 g.
  • 8-11 hverdage.
  • 9. december 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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