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Mostrando ítems 1951-1960 de 2770
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
(Scientific Reports, 2019-07-11)![](/themes/unisabana/images/openAccess.png)
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Mathematical modelling of convective drying of fruits: A review
(Journal of Food Engineering, 2017-12-28)![](/themes/unisabana/images/openAccess.png)
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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)![](/themes/unisabana/images/openAccess.png)
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Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying
(Scientific Reports, 2018-07-03)![](/themes/unisabana/images/openAccess.png)
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Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions
(Chemical Engineering Communications, 2017-06-15)![](/themes/unisabana/images/openAccess.png)
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Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing
(International Journal of Food Properties, 2014-10-30)![](/themes/unisabana/images/openAccess.png)
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A process to concentrate coffee extract by the integration of falling film and block freeze-concentration
(Journal of Food Engineering, 2013)![](/themes/unisabana/images/openAccess.png)
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Mathematical simulation parameters for drying of cassava starch pellets
(Engenharia Agrícola, 2014-11)![](/themes/unisabana/images/openAccess.png)
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