LIBROS DEL AUTOR: nathalie gontard

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  • Food Structure and Moisture Transfer
    Claire Bourlieu / Nathalie Gontard / Valérie Guillard
    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 f...
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