Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis Using Artificial Neural Networks

AuthID
 P-009-KW2
3
Author(s)
Tipo de Documento
Article
Year published
2014
Publicado
in INTERNATIONAL JOURNAL OF FOOD ENGINEERING, ISSN: 2194-5764
Volume: 10, Número: 2, Páginas: 281-299 (19)
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Publication Identifiers
SCOPUS: 2-s2.0-84904202840
Wos: WOS:000337155300009
Source Identifiers
ISSN: 2194-5764
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