The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots

F.J. Vergeldt, A.J. Duijster, R.G.M. van der Sman, A. Voda, S. Khallouffi, G. van Dalen, L.J. van Vliet, J.P.M. van Duynhoven, H. van As

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationMagnetic Resonance in Food Science – Food for Thought
EditorsP. Belton, G. Webb
Place of PublicationLondon
PublisherRSC Books
Publication statusPublished - 2012

Cite this

Vergeldt, F. J., Duijster, A. J., van der Sman, R. G. M., Voda, A., Khallouffi, S., van Dalen, G., ... van As, H. (2012). The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots. In P. Belton, & G. Webb (Eds.), Magnetic Resonance in Food Science – Food for Thought London: RSC Books.
Vergeldt, F.J. ; Duijster, A.J. ; van der Sman, R.G.M. ; Voda, A. ; Khallouffi, S. ; van Dalen, G. ; van Vliet, L.J. ; van Duynhoven, J.P.M. ; van As, H. / The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots. Magnetic Resonance in Food Science – Food for Thought. editor / P. Belton ; G. Webb. London : RSC Books, 2012.
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title = "The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots",
author = "F.J. Vergeldt and A.J. Duijster and {van der Sman}, R.G.M. and A. Voda and S. Khallouffi and {van Dalen}, G. and {van Vliet}, L.J. and {van Duynhoven}, J.P.M. and {van As}, H.",
year = "2012",
language = "English",
editor = "P. Belton and G. Webb",
booktitle = "Magnetic Resonance in Food Science – Food for Thought",
publisher = "RSC Books",

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Vergeldt, FJ, Duijster, AJ, van der Sman, RGM, Voda, A, Khallouffi, S, van Dalen, G, van Vliet, LJ, van Duynhoven, JPM & van As, H 2012, The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots. in P Belton & G Webb (eds), Magnetic Resonance in Food Science – Food for Thought. RSC Books, London.

The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots. / Vergeldt, F.J.; Duijster, A.J.; van der Sman, R.G.M.; Voda, A.; Khallouffi, S.; van Dalen, G.; van Vliet, L.J.; van Duynhoven, J.P.M.; van As, H.

Magnetic Resonance in Food Science – Food for Thought. ed. / P. Belton; G. Webb. London : RSC Books, 2012.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots

AU - Vergeldt, F.J.

AU - Duijster, A.J.

AU - van der Sman, R.G.M.

AU - Voda, A.

AU - Khallouffi, S.

AU - van Dalen, G.

AU - van Vliet, L.J.

AU - van Duynhoven, J.P.M.

AU - van As, H.

PY - 2012

Y1 - 2012

M3 - Chapter

BT - Magnetic Resonance in Food Science – Food for Thought

A2 - Belton, P.

A2 - Webb, G.

PB - RSC Books

CY - London

ER -

Vergeldt FJ, Duijster AJ, van der Sman RGM, Voda A, Khallouffi S, van Dalen G et al. The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots. In Belton P, Webb G, editors, Magnetic Resonance in Food Science – Food for Thought. London: RSC Books. 2012