Food Structure and Moisture Transfer : A Modeling Approach - Guillard, Valérie.; Bourlieu, Claire; Gontard, Nathalie; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2013)
Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties -- Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings -- Concluding Remarks -- References.
Keywords: Food-Biotechnology.; Biochemical engineering; Nanochemistry; Food Science; Biochemical Engineering; Nanochemistry