Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2018.03.031
- Subjects: ABÓBORA; ÁGUA; HIDRATAÇÃO; SECAGEM DE ALIMENTOS; TRANSPORTE DE MASSA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 93, p. 102-108, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, v. 93, p. 102-108, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.03.031. Acesso em: 10 out. 2024. -
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, 93, 102-108. doi:10.1016/j.lwt.2018.03.031 -
NLM
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031 -
Vancouver
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/j.lwt.2018.03.031 (Fonte: oaDOI API)
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