Mechanism of water transport in drying of gels (1994)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Assunto: TRATAMENTO DE ÁGUA
- Language: Inglês
- Imprenta:
- Source:
- Título: International Chemical Engineering
- Volume/Número/Paginação/Ano: v.33, n.3 , p.360-9, 1994
-
ABNT
MOYNE, C H et al. Mechanism of water transport in drying of gels. International Chemical Engineering, v. 33, n. 3 , p. 360-9, 1994Tradução . . Acesso em: 29 dez. 2025. -
APA
Moyne, C. H., Kechaou, N., Sobral, P. J. do A., Roques, M. A., Cairault, A., & Bizot, H. (1994). Mechanism of water transport in drying of gels. International Chemical Engineering, 33( 3 ), 360-9. -
NLM
Moyne CH, Kechaou N, Sobral PJ do A, Roques MA, Cairault A, Bizot H. Mechanism of water transport in drying of gels. International Chemical Engineering. 1994 ;33( 3 ): 360-9.[citado 2025 dez. 29 ] -
Vancouver
Moyne CH, Kechaou N, Sobral PJ do A, Roques MA, Cairault A, Bizot H. Mechanism of water transport in drying of gels. International Chemical Engineering. 1994 ;33( 3 ): 360-9.[citado 2025 dez. 29 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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