Effect of drying methods on the thermodynamic properties of blackberry pulp powder (2011)
Subjects: POLPA, SECAGEM DE ALIMENTOS, ATIVIDADE DE ÁGUA, TERMODINÂMICA
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GIRALDO-GÓMEZ, Gloria I. et al. Effect of drying methods on the thermodynamic properties of blackberry pulp powder. Dyna, v. 78, n. 168, p. 139-148, 2011Tradução . . Disponível em: http://dyna.unalmed.edu.co/ediciones/168/articulos/a17v78n168/a17v78n168.pdf. Acesso em: 30 jul. 2024.APA
Giraldo-Gómez, G. I., Orrego-Alzate, C. E., Grajales, L. M., Telis, V. R. N., Gabas, A. L., & Telis-Romero, J. (2011). Effect of drying methods on the thermodynamic properties of blackberry pulp powder. Dyna, 78( 168), 139-148. Recuperado de http://dyna.unalmed.edu.co/ediciones/168/articulos/a17v78n168/a17v78n168.pdfNLM
Giraldo-Gómez GI, Orrego-Alzate CE, Grajales LM, Telis VRN, Gabas AL, Telis-Romero J. Effect of drying methods on the thermodynamic properties of blackberry pulp powder [Internet]. Dyna. 2011 ; 78( 168): 139-148.[citado 2024 jul. 30 ] Available from: http://dyna.unalmed.edu.co/ediciones/168/articulos/a17v78n168/a17v78n168.pdfVancouver
Giraldo-Gómez GI, Orrego-Alzate CE, Grajales LM, Telis VRN, Gabas AL, Telis-Romero J. Effect of drying methods on the thermodynamic properties of blackberry pulp powder [Internet]. Dyna. 2011 ; 78( 168): 139-148.[citado 2024 jul. 30 ] Available from: http://dyna.unalmed.edu.co/ediciones/168/articulos/a17v78n168/a17v78n168.pdf
