Shrinkage and Deformation ofAgave atrovirensKarw Tissue during Convective Drying: Influence of Structural Arrangements
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2010.514380
Reference44 articles.
1. Characterization of three Agave species by gas chromatography and solid-phase microextraction–gas chromatography–mass spectrometry
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3. Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology
4. Drying and Dried Products Under the Microscope
5. Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development
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