A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining

✍ Scribed by Van Wey, A.S.; Cookson, A.L.; Roy, N.C.; McNabb, W.C.; Soboleva, T.K.; Wieliczko, R.J.; Shorten, P.R.

• Book ID: 122746807
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 889 KB
• Volume: 57
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.01.002