Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

Journal of Food Engineering - Tập 104 - Trang 525-531 - 2011
A. Castell-Palou1, C. Rosselló1, A. Femenia1, J. Bon2, S. Simal1
1Department of Chemistry, University of Illes Balears, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain
2ASPA Group, Food Technology Department, Polytechnic University of Valencia, Ctra. de Vera s/n, 46071 Valencia, Spain

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