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ADVANCED MICRO-LEVEL EXPERIMENTAL TECHNIQUES FOR FOOD DRYING AND PROCESSING APPLICATIONS

ADVANCED MICRO-LEVEL EXPERIMENTAL TECHNIQUES FOR FOOD DRYING AND PROCESSING APPLICATIONS
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ADVANCED MICRO-LEVEL EXPERIMENTAL TECHNIQUES FOR FOOD DRYING AND PROCESSING APPLICATIONS

AutorSabrina Fawzia (Queensland University Of Technology, Brisbane, Australia), Mohammad Mahbubur Rahman, Azharul Karim (Queensland University Of Technology, Brisbane, Australia)
This book details developments in advanced technology to explore micro-level structural changes during food processing. It is based on the authors' comprehensive knowledge and application of microimaging methods in thermal processing.
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