Food structure and moisture transfer: a modeling approach Guillard, Valerie Bourlieu, Claire Gontard, Nathalie text New York Springer 2013 vii, 60 p. : ill. ; 24 cm.-- Bibl.: p. 49-57.-- Index: p. 59-60 Valerie Guillard; Claire Bourlieu; Nathalie Gontard Bibl.: p. 49-57.-- Index: p. 59-60.-- ISBN 978-1-4614-6341-2 FOODS INGREDIENTS FORMULATIONS PROXIMATE COMPOSITION MOISTURE CONTENT MODELS TECHNOLOGY 664 664:66-022.34 GUI f ISBN 978-1-4614-6341-2 190913 20190913015925 INLIS000000000041311 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)