Cite
HARVARD Citation
Putranto, A. et al. (2016). The Relative Activation Energy of Food Materials: Important Parameters to Describe Drying Kinetics. International journal of food properties. 19 (8), pp. 1726-1737. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Putranto, A. et al. (2016). The Relative Activation Energy of Food Materials: Important Parameters to Describe Drying Kinetics. International journal of food properties. 19 (8), pp. 1726-1737. [Online].