A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining

A.S. Van Wey, A.L. Cookson, N.C. Roy, W.C. McNabb, T.K. Soboleva, R.J. Wieliczko, P.R. Shorten

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Source: Crossref

Published: Mar 1, 2014

DOI: 10.1016/j.foodres.2014.01.002

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