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Publikováno v:
Revista Técnica de la Facultad de Ingeniería, Vol 43, Iss 1 (2020)
Water sorption data of the peeled bean and shell of Trinitario fermented and dry cocoa beans were determined at 25 °C and adjusted to the isotherm models of Brunauer-Emmet-Teller-(BET) and Guggenheim-Anderson-de Boer-(GAB). The difference in the moi
Externí odkaz:
https://doaj.org/article/0407bbc4fc3a4859bf693bcf5c73fa39