English
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About The Book
Description
Author
Drying process could causes tremendous changes in noodles. Lyophilizationis regarded as the best method for its products having unchangeable nutrition quality quick rehydration etc.The influences of lyophilizationis on noodle quality was focused on in this book. FTIR particle size analyzer DSC fluorescence microscopy and NMR techniques were used to investigate the changes of noodle quality before and after drying.
Piracy-free
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*COD & Shipping Charges may apply on certain items.
Review final details at checkout.
Details
ISBN 13
9786138944706
Publication Date
-10-11-2020
Pages
-136
Weight
-195 grams
Dimensions
-152x229x7.89 mm
