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Evaluación de la estabilidad de un alimento en polvo con in..:
Garcia Quiroga, Laura Camila
Addo, K. A., Bi, J., Chen, Q., Wu, X., Zhou, M., Lyu, J., & Song, J. (2019). Understanding the caking behavior of amorphous jujube powder by powder rheometer. Lwt, 101(June 2018), 483–490. https://doi.org/10.1016/j.lwt.2018.11.059. , 2023
Link:
https://repositorio.unal.edu.co/handle/unal/84539
RT Journal T1
Evaluación de la estabilidad de un alimento en polvo con incorporación de panela a partir de su grado de compactación ; Evaluation of the stability of a powdered food made with panela from its caking degree
UL https://suche.suub.uni-bremen.de/peid=base-ftuncolombiair:oai:repositorio.unal.edu.co:unal_84539&Exemplar=1&LAN=DE A1 Garcia Quiroga, Laura Camila PB Universidad Nacional de Colombia; Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos; Facultad de Ciencias Agrarias; Bogotá, Colombia; Universidad Nacional de Colombia - Sede Bogotá YR 2023 K1 660 - Ingeniería química::664 - Tecnología de alimentos K1 Industria de la panela K1 Industrias alimenticias K1 Panela - Industry K1 Food industry and trade K1 Compactación K1 Estabilidad K1 Temperatura K1 Tamaño de partícula K1 Modelo Predictivo K1 Caking K1 Predictive Model K1 Particle size K1 Temperature K1 Stability JF Addo, K. A., Bi, J., Chen, Q., Wu, X., Zhou, M., Lyu, J., & Song, J. (2019). Understanding the caking behavior of amorphous jujube powder by powder rheometer. Lwt, 101(June 2018), 483–490. https://doi.org/10.1016/j.lwt.2018.11.059 LK http://dx.doi.org/https://repositorio.unal.edu.co/handle/unal/84539 DO https://repositorio.unal.edu.co/handle/unal/84539 SF ELIB - SuUB Bremen
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