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Sorption isotherms and drying kinetics modelling of convective and refractance window drying of feijoa slices (Acca sellowiana Berg)Isotermas de sorción y modelado de la cinética de secado del secado convectivo y de ventana de refractancia de rodajas de feijoa (Acca sellowiana Berg)
(International Journal of Postharvest Technology and Innovation, 09/10/2020)
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
(Scientific Reports, 2019-07-11)
Mathematical modelling of convective drying of fruits: A review
(Journal of Food Engineering, 2017-12-28)
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying
(Scientific Reports, 2018-07-03)
Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions
(Chemical Engineering Communications, 2017-06-15)
Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing
(International Journal of Food Properties, 2014-10-30)