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Autores Fernández Villa, Kelly Johana, Chanci Echeverri, Isabel Cristina, Wilches López, Lisett, Cardona Arias, Jaiberth Antonio
Publicado 2022-03-17
Publicado 2022-03-17
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Autores López Mejía, Natali, Morales Posada, Nelly Bibiana, Lobatón García, Hugo Fabian
Publicado 2021-09-30
Descripción:
“...This study was conducted to obtain semi-empirical mathematical models that represent the convective drying kinetics of squash epicarp at different temperatures (55, 65 and 75°C/10% RH/ drying speed 1ms-1). The best drying condition was selected to obtain flour, which was then characterized and used for the preparation of gluten-free bread. ...”Publicado 2021-09-30