Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization

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Journal of Encapsulation and Adsorption Sciences

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ISSN Online: 2161-4873
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"Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization"
written by Érica Milô de Freitas Felipe Rocha, Sueli Rodrigues, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa,
published by Journal of Encapsulation and Adsorption Sciences, Vol.4 No.1, 2014

has been cited by the following article(s):

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[1]	ISOTERMAS DE SORÇÃO DE UMIDADE E PROPRIEDADES TERMODINÂMICAS DA POLPA DE CUPUAÇU EM PÓ
	2020

[2]	Optimisation des paramètres influençant l'extraction des protéines de la poudre de spiruline et ses propriétés fonctionnelles par la Méthodologie de Surface de …
	2020

[3]	Adição de lecitina de soja como adjuvante de secagem na obtenção de cajá em pó
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[4]	Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer
	2018

[5]	Hygroscopic behaviour of spray dried soursop pulp powder
	2018

[6]	MEMBRANE CONCENTRATION OF SWEET ORANGE JUICE FOR PRODUCTION OF POWDER
	2018

[7]	Comportamento higroscópico do pó da polpa de mangaba liofilizada
	2017

[8]	Hygroscopic trend of lyophilized 'mangaba'pulp powder
	2017

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[1]	Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer Brazilian Journal of Food Technology, 2018 DOI:10.1590/1981-6723.12117

[2]	Hygroscopic trend of lyophilized ‘mangaba’ pulp powder Revista Brasileira de Engenharia Agrícola e Ambiental, 2017 DOI:10.1590/1807-1929/agriambi.v21n5p356-360