Modeling sorption properties of maize by-products obtained...

Food Bioscience 2020 / 12 Vol. 38

Modeling sorption properties of maize by-products obtained using the Dynamic Dewpoint Isotherm (DDI) method

Cristina Duarte Marques, Renata, Resende Oliveira, Érica, Silva Mendes Coutinho, Gabriela, Emannuele Chaves Ribeiro, Alline, Souza Teixeira, Camila, Soares Soares Júnior, Manoel, Caliari, Márcio
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
38
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100738
Date:
December, 2020
File:
PDF, 1.69 MB
2020
Conversion to is in progress
Conversion to is failed