The drying of amaranth grain: mathematical modeling and simulation
Author:
Affiliation:
1. Universidad de Buenos Aires
2. Universidad Nacional de Lujan
3. Universidad de Buenos Aires, Argentina
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v22n2/24926.pdf
Reference18 articles.
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2. Relationship between Energies of Water Sorption and Diffusion in Grains;Aguerre R.J.;International Journal of Food Science and Technology,1989
3. Swelling and Pore Structure in Starchy Materials;Aguerre R. J.;Journal of Food Engineering,1989
4. Official Methods of Analysis: Method 943.01,1995
5. On the Diffusion of Adsorbed Gases through Solids;Babbitt J.D.;Canadian Journal of Physics,1950
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