Abstract
Systematic study of the physical properties of foods is a relatively new scientific discipline. Physical properties are of utmost interest to the food engineer because of their relationship with product quality, as well as their effect on the processing behavior of foods. Furthermore, thorough understanding of the physical structure and properties of foods is essential for the development of novel food products and processes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
