Supercritical fluids optimize the drying of pasta.: An article from: Emerging Food R&D Report

This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on September 1, 2004. The length of the article is 1975 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Supercritical fluids optimize the drying of pasta.
Publication:Emerging Food R&D Report (Newsletter)
Date: September 1, 2004
Publisher: Food Technology Intelligence, Inc.
Volume: 15 Issue: 6 Page: NA

Distributed by Thomson Gale