Food structure: Its formation and relationships with other properties
Author:
Affiliation:
1. Faculty of Science and Engineering, Queensland University of Technology, Brisbane, Australia
2. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.971354
Reference163 articles.
1. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
2. Predicting the Quality of Dehydrated Foods and Biopolymers — Research Needs and Opportunities
3. PERFORMANCE STUDY OF A RE-CIRCULATING CABINET DRYER USING A HOUSEHOLD DEHUMIDIFIER
4. Why food microstructure?
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