Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
Bruno Thibault, Sara Aghajanzadeh, Afroza Sultana, Cristina Ratti, Seddik Khalloufi
Topics & Concepts
Food scienceBusinessChemistryMicroencapsulation and Drying ProcessesFood Drying and ModelingFreezing and Crystallization Processes