00995     2200301   4500001002100000005001500021035002000036008003900056245017400095100002200269260003200291300003500323020002700358084002400385520003900409082000800448650001000456650001600466650001700482650002600499650002100525650001100546650001500557700002100572700002200593504006500615990001300680INLIS00000000004131120190913015925  a0010-0119006224190913                |          | |  1 aSpringer Briefs in Food, Health, and Nutrition Series :bFood structure and moisture transfer: a modeling approach /cValerie Guillard; Claire Bourlieu; Nathalie Gontard1 aGuillard, Valerie  aNew York :bSpringer,c2013  avii, 60 p. :bill. ;c24 cm.--  aISBN 978-1-4614-6341-2  a664:66-022.34 GUI f  aBibl.: p. 49-57.-- Index: p. 59-60  a664 4aFOODS 4aINGREDIENTS 4aFORMULATIONS 4aPROXIMATE COMPOSITION 4aMOISTURE CONTENT 4aMODELS 4aTECHNOLOGY1 aBourlieu, Claire1 aGontard, Nathalie  aBibl.: p. 49-57.-- Index: p. 59-60.-- ISBN 978-1-4614-6341-2  a504/2015