DI SCALA K.C., ROURA S.I. Y CRAPISTE G.H.

STRUCTURE, MICROSTRUCTURE AND THE STABILITY OF BIOMOLECULES AND BIOLOGICAL SYSTEMS:“Modelling of Structural and Quality Changes during Drying of Vegetables: application to red sweet pepper (Capsicum Annuum L.)”

Water Properties of Food, Pharmaceutical, and Biological Materials.

Año: 2006; p. 537 - 542