A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods

Doulia, D; Tzia, K; Gekas, V

dc.contributor.author	Doulia, D	en
dc.contributor.author	Tzia, K	en
dc.contributor.author	Gekas, V	en
dc.date.accessioned	2014-03-01T01:49:07Z
dc.date.available	2014-03-01T01:49:07Z
dc.date.issued	2000	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/25679
dc.subject	Diffusion Coefficient	en
dc.subject	Knowledge Base	en
dc.subject	Mass Transfer	en
dc.subject	Physical Properties	en
dc.title	A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910009524613	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910009524613	en
heal.publicationDate	2000	en
heal.abstract	ABSTRACT ADatabase,of Physical ,Properties of Foods ,is to ,be created ,in the ,frame ,of the European Concerted action project (DOPPOF). Among the various properties, the diffusion properties of foods with respect to moisture, salt and other solute components are to be ,covered. The aim ,of the ,Database ,is to ,provide ,data which ,were ,carefully selected, evaluated and entered the under	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910009524613	en