Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models
Crossref DOI link: https://doi.org/10.1007/s12393-015-9123-1
Published Online: 2015-05-19
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Assis, Fernanda R.
Morais, Rui M. S. C.
Morais, Alcina M. M. B.
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (PEst-OE/EQB/LA0016/2013)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (1528/13-0)
Text and Data Mining valid from 2015-05-19