Buscar
Mostrando ítems 1-4 de 4
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
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)
A process to concentrate coffee extract by the integration of falling film and block freeze-concentration
(Journal of Food Engineering, 2013)