Mechanisms involved in the infusion of starch based porous food materials by oil based liquid foods.

Hicsasmaz Z.; Clayton J.T.

Mechanisms involved in the infusion of starch based porous food materials by oil based liquid foods.

1995

Hicsasmaz Z. | Clayton J.T.

AGROVOC Keywords

aceite de cartamo aceites alimentos amidon beurre biscuit biscuits bread butter chemicophysical properties chocolat chocolate densidad density flow rate fluid mechanics foods galletas gasto huile huile de carthame mantequilla methode methods oils pain pan porosidad porosity produit alimentaire safflower oil sistema poroso del suelo soil pore system starch surface tension tension superficielle volume volumen

Bibliographic information

Published in

Journal of food process engineering

Volume 18 ISSN 0145-8876

Pagination

v.267-286(3)

Other Subjects

Porosite du sol; Tension de la superficie; Almidon; Porosite; Metodos; Mecanica de fluidos; Densite; Debit; Propriete physicochimique; Propiedades fisico quimicas; Mecanique des fluides

Language

English

Note

references. AVAILABILITY: US (DNAL TP368.J7).

Type

Journal Article; Journal Part

Source

Journal-of-food-process-engineering (USA). (Sep 1995). v. 18(3) p. 267-286.

Corporate Author

Middle East Technical University, Ankara, Turkey.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Mechanisms involved in the infusion of starch based porous food materials by oil based liquid foods.

1995

AGROVOC Keywords

Bibliographic information