Characteristics of thin-layer drying and rehydration of nata de coco
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02642.x/fullpdf
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4. The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose-nata;Chung;International Journal of Food Science & Technology,1999
5. A new mathematical model for thin layer drying of fruits;Diamante;International Journal of Food Science & Technology.,2010
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