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Mechanisms involved in the infusion of starch based porous food materials by oil based liquid foods
- Hicsasmaz, Z., Clayton, J.T.
- Journal of food process engineering 1995 v.18 no.3 pp. 267-286
- safflower oil, oils, foods, syrups, chocolate, cookies, butter, starch, volume, flow, surface tension, density, fluid mechanics, instrumentation, methodology, breads, wettability, porosity