The effect of intermittent drying on the cracking ratio of soybeans (Glycine max) at different relative humidity using reaction engineering approach modeling (Englisch)
Freier Zugriff
- Neue Suche nach: Jung, Hwabin
- Neue Suche nach: Yoon, Won Byong
- Neue Suche nach: Jung, Hwabin
- Neue Suche nach: Yoon, Won Byong
In:
Food Science & Nutrition
;
6
, 6
;
1492-1500
;
2018
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:The effect of intermittent drying on the cracking ratio of soybeans (Glycine max) at different relative humidity using reaction engineering approach modeling
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Beteiligte:Jung, Hwabin ( Autor:in ) / Yoon, Won Byong ( Autor:in )
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Erschienen in:Food Science & Nutrition ; 6, 6 ; 1492-1500
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Verlag:
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Erscheinungsdatum:01.09.2018
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Format / Umfang:9 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 6, Ausgabe 6
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