Search Results - "Iguedjtal, T."
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Sorption isotherms of potato slices dried and texturized by controlled sudden decompression
Published in Journal of food engineering (01-03-2008)“…Controlled sudden decompression to a vacuum (DIC) was used to confer a porous structure to partially dehydrated foods by expanding them and facilitating the…”
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Journal Article -
2
Sorption isotherms of potato slices dried and texturized by Instant controlled compression pressure - drop
Published in Journal of food engineering (2008)Get full text
Journal Article