Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations

Published 2018 View Full Article

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Title
Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 238, Issue -, Pages 164-177
Publisher
Elsevier BV
Online
2018-06-14
DOI
10.1016/j.jfoodeng.2018.06.014

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