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机译:形态对多孔固体食品中水吸收的影响。第二部分:谷物饼干中的吸附
Food & Biobased Research, Wageningen University and Research Centre, The Netherlands;
Food & Biobased Research, Wageningen University and Research Centre, The Netherlands;
Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, The Netherlands,Institute of Physics, Jagiellonian University, Krakov, Poland;
Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, The Netherlands,Juelich Research Centre, Juelich, Germany;
Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, The Netherlands;
Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, The Netherlands,Unilever R&D, Vlaardingen, The Netherlands;
Food & Biobased Research, Wageningen University and Research Centre, The Netherlands,Top Institute Food and Nutrition, Wageningen, The Netherlands;
network model; porous media; moisture sorption; cellular structure; effective diffusivity; cereals; MRI;
机译:形态对多孔固体食品中水吸收的影响。第一部分:孔隙度网络模型
机译:具有各向异性形态和多金属氧酸盐空位的立方铯氢三癸二钨酸盐具有选择性吸水和阳离子交换性质
机译:使用自由体积理论模拟细胞固体食品系统的吸水动力学
机译:形态对细胞固体食品水吸附的影响。
机译:气固反应动力学:第一部分:高温碳气化。第二部分:三氧化二铁催化的二氧化硫吸附。第三部分:硝酸盐到氮的催化分解。
机译:使用动态蒸气吸附装置对纤维素纳米晶体和纳米纤维的水蒸气吸附特性
机译:促进氧化物/水界面金属离子吸附的宏观和光谱研究的差距:Sr(II),CO(II)和PB(II)吸附到石英
机译:土壤/水环境中的钚行为。第一部分土壤对钚的吸附。第二部分。钚水溶液的化学和物理特性及其对土壤吸附钚的影响