Condutividade térmica da pasta de mandioca
Palavras-chave:
álcool etílico, pasta mandioca, condutividade térmica, regime transiente, corrente elétricaResumo
Thermal conductivities of pastes of different varieties of cassava were measured as functions of moisture content. The thermal conductivities of two different varieties were compared and a statistical analysis yielded no significant difference at the 5% significance level between the regression equations.
Referências
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