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1by Olivera, Florencia Cladera“...-entropy compensation theory was applied. Drying behavior of raw and cooked pinhão was studied at 55, 70...”
Published 2009
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Others -
2by Olivera, Florencia Cladera“...-entropy compensation theory was applied. Drying behavior of raw and cooked pinhão was studied at 55, 70...”
Published 2009
Get full text
Others -
3by Olivera, Florencia Cladera“...-entropy compensation theory was applied. Drying behavior of raw and cooked pinhão was studied at 55, 70...”
Published 2009
Get full text
Others