Emerging Technologies to Improve Food Drying: Ultrasound and Ethanol on Convective and Infrared Drying
doi 10.11606/t.11.2020.tde-06032020-150533
Full Text
Open PDFAbstract
Available in full text
Date
Unknown
Authors
Publisher
Universidade de Sao Paulo, Agencia USP de Gestao da Informacao Academica (AGUIA)