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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 by the volume fraction and distribution of both solid and gas phases, while in dense food materials, su…
- Edisi
- -
- ISBN/ISSN
- 9781461463412
- Deskripsi Fisik
- VII, 60 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E166
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah