Study of mechanisms underlying the infusion of starch-based food materials by oil-based liquid foods
Infusion is the process defined as filling in the pores of starch-based food materials by partially wetting liquid foods so as to obtain a relatively higher calorie food product in a lower bulk volume. The main objective of this research was to investigate the effects of the physical properties of t...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
1990
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI9022695 |