A study of coupled heat and mass transfer in composite food products during convective drying

A study of coupled heat and mass transfer in composite food products during convective drying

10.1080/07373930701438956

Saved in:
Bibliographic Details
Main Authors: Rahman, S.M.A., Islam, M.R., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Composite food product
Contact resistance
Convection
Diffusion
Drying
Online Access:http://scholarbank.nus.edu.sg/handle/10635/59278
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/59278

Similar Items