A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb00285.x/fullpdf
Reference24 articles.
1. Temperature Dependence of Effective Diffusion Coefficient for Total Solids During Washing of Cheese Curd
2. Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing
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