دورية أكاديمية
Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio
| العنوان: | Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio |
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| المؤلفون: | Safari, Afsaneh, Dehghannya, JalalAff1, IDs10973024129298_cor2, Ghanbarzadeh, Babak |
| المصدر: | Journal of Thermal Analysis and Calorimetry: An International Forum for Thermal Studies. 149(8):3181-3196 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 13886150 15882926 |
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| DOI: | 10.1007/s10973-024-12929-8 |