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Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying
Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying
2008
Gustavo F. Gutiérrez-López
L. Alamilla-Beltrán
J.J. Chanona-Pérez
E. Parada-Arias
C. Ordorica-Vargas
Keywords:
Computational physics
Fractal dimension
Convection
Materials science
Mechanical engineering
structure function
integrated approach
product architecture
Computer science
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