Fractional Calculus as a Mathematical Tool to Improve the Modeling of Mass Transfer Phenomena in Food Processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-012-9059-7.pdf
Reference59 articles.
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4. Aguilera JM (2002) Structure and food engineering. In: Welti-Chanes J, Barbosa-Cánovas GV, Aguilera JM (eds) Engineering and food for the 21st century, pp 495–511
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