1. Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate. (April 2018) Authors: Cruz-Tirado, JP; Cabanillas, Arnold; Siche, Raúl; Espina, J; Díaz-Sánchez, Leonardo; Ibarz, Albert Journal: Food science and technology international Issue: Volume 24:Number 3(2018) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗