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

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