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FuenteJournal of Food Engineering | Cuartil año de publicaciónNo disponible | Volumen98 |
Issue4 | Páginas471 - 479 | pISSNNo disponible |
ISSN0260-8774 | Perfil OpenAlexhttps://openalex.org/S137362610 | |
| Scienti ID | 0001154885-2 | Minciencias ID | ART-0000002313-25940 | Scienti ID | 0000002313-25940 |
|---|---|---|---|---|---|
| Scienti ID | 0000519944-9 | Scholar citations URL | https://scholar.google.com/scholar?cites=10830019387111696266&as_sdt=2005&sciodt=0,5&hl=en | Openalex URL | https://openalex.org/W2007480406 |
| Scholar URL | https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=info%3Aiudir0D1S5YJ%3Ascholar.google.com&btnG= | Pdf URL | https://www.academia.edu/download/39925535/A_kinetic_approach_to_textural_changes_o20151112-31360-1p2ur0x.pdf | Doi URL | https://doi.org/10.1016/j.jfoodeng.2010.01.030 |
