Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying (2016)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; DAVILA, ROSA FABIANA ZABALAGA - EP ; ARIAS, CARLA IVONNE LA FUENTE - EP
- Unidade: EP
- DOI: 10.1016/j.jfoodeng.2016.04.020
- Subjects: BANANA; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 1873-5770
- Volume/Número/Paginação/Ano: v. 187, p. 62-69, 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DAVILA, Rosa Fabiana Zabalaga e LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.04.020. Acesso em: 29 dez. 2025. -
APA
Davila, R. F. Z., La Fuente Arias, C. I., & Tadini, C. C. (2016). Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, 187, 62-69. doi:10.1016/j.jfoodeng.2016.04.020 -
NLM
Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020 -
Vancouver
Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020 - Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches
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Informações sobre o DOI: 10.1016/j.jfoodeng.2016.04.020 (Fonte: oaDOI API)
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