Water-food components interactions: effects on structural and textural properties

Le Meste, M. . Departement de Biologie Physico-Chimique; Colas, B.

Water-food components interactions: effects on structural and textural properties

1990

Le Meste, M. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Departement de Biologie Physico-Chimique) | Colas, B.

AGROVOC Keywords

agua alimentos chemicophysical properties contenido de humedad eau foods moisture content produit alimentaire teneur en eau textura texture water

Bibliographic information

Published in

Cahiers de l'ENSBANA (France)

Issue 7 ISSN 0221-0347

Publisher

ENSBANA

Other Subjects

Propriete physicochimique; Propiedades fisico-quimicas

Language

French

Note

30 ref., 5 graph. Summary (En)

Type

Summary

Source

[Water in food preservation and processing techniques], Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France).- Dijon (France): ENSBANA, Jan 1990. p. 3-15

In AGRIS since: 1993-08-15

Format: AGRIS AP

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