검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Potential of gassing crystallization to control the agglomeration degree of crystalline products Terdenge LM, Kossuch JA, Schembecker G, Wohlgemuth K Powder Technology, 320, 386, 2017 |
| 2 |
Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography Besbes E, Jury V, Monteau JY, Le Bail A Journal of Food Engineering, 115(3), 415, 2013 |
| 3 |
Study of the production of hydrogen bubbles at low current densities for electroflotation processes Jimenez C, Talavera B, Saez C, Canizares P, Rodrigo MA Journal of Chemical Technology and Biotechnology, 85(10), 1368, 2010 |