Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients
Temperature and water content of the systems have been the variables most widely employed to defi ne and predict the kinetic coeffi cients of desirable and undesirable changes in foods. Supplemented temperature vs composition phase diagrams have been demonstrated to be helpful in determining the fea...
Guardado en:
Autor principal: | Buera, María del Pilar |
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Publicado: |
2010
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Materias: | |
Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97808138_v_n_p3_Buera http://hdl.handle.net/20.500.12110/paper_97808138_v_n_p3_Buera |
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