La Fuente Arias, Carla Ivonne 
; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: BANANA, DESIDRATAÇÃO DE ALIMENTOS, AMIDO
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LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, v. 13, n. 11, p. 1-13, 2017Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2017-0178. Acesso em: 15 nov. 2024.APA
La Fuente Arias, C. I., & Tadini, C. C. (2017). Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, 13( 11), 1-13. doi:10.1515/ijfe-2017-0178NLM
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2017-0178Vancouver
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2017-0178
