Análisis de la cinética del secado de cacao nacional ecuatoriano y mejorado
This technological proposal is based on the need to know the behavior of the drying kinetics of national and improved cocoa from Ecuador and thus estimate the relationship of moisture content based on temperature and drying time. For the procedure, a SWEETESTHOME brand grain dehydrator with a variab...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2022
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/9682 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх