Thematische Bibliographien / Extrudates

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Auswahl der wissenschaftlichen Literatur zum Thema „Extrudates“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Extrudates"

Zlomke, Christin, Johannes Albrecht, and Karsten Mäder. "Nicardipine Loaded Solid Phospholipid Extrudates for the Prevention of Cerebral Vasospasms: In Vitro Characterization." Pharmaceutics 12, no. 9 (August 28, 2020): 817. http://dx.doi.org/10.3390/pharmaceutics12090817.

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The aim of the study was to develop nicardipine loaded phospholipid extrudates as an alternative for PLA/PLGA-based implants for the prevention of cerebral vasospasms. Extrudates of different mixtures of saturated and unsaturated phosphatidylcholine (PC) were produced and characterized by DSC, microscopy and texture analysis. Single phospholipid components were identified by ELSD-HPLC. Extrudates of 2 mm diameter were obtained by twin screw extrusion temperatures below 50 °C. The ratio of unsaturated and saturated phosphatidylcholine components determines the physicochemical properties of the

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Murtini, E. S., S. Fathoni, and I. S. Wardhana. "Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012046. http://dx.doi.org/10.1088/1755-1315/924/1/012046.

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Abstract Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change

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Mohamad Mazlan, Mazween, Rosnita A. Talib, Nyuk Ling Chin, Radhiah Shukri, Farah Saleena Taip, Mohd Zuhair Mohd Nor, and Norazlin Abdullah. "Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion." Foods 9, no. 8 (July 31, 2020): 1023. http://dx.doi.org/10.3390/foods9081023.

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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated t

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Uribe-Wandurraga, Zaida Natalia, Marta Igual, Purificación García-Segovia, and Javier Martínez-Monzó. "Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks." Food Science and Technology International 26, no. 8 (May 6, 2020): 685–95. http://dx.doi.org/10.1177/1082013220924178.

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Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes co

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Ponbhagavathi, T. R. Thirumuruga, Ashish Kumar Singh, P. Narender Raju, and Neelam Upadhyay. "Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates." Journal of Agricultural Engineering 58, no. 02 (June 30, 2021): 124–36. http://dx.doi.org/10.52151/jae2021581.1740.

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Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P<0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P<0.05) darker products scoring less than five due to

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Prateeprat, Poonyawat, Krisda Suchiva, and Chakrit Sirisinha. "Study of Rheological Behavior and Extrudate Surface Quality of Rubber Compounds." Advanced Materials Research 844 (November 2013): 144–48. http://dx.doi.org/10.4028/www.scientific.net/amr.844.144.

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Protocol of capillary test for a characterization of rheological properties in various rubber compounds was implemented. By the use of capillary die specially designed by Michelin, the surface characteristics of the extrudate of various rubber compounds were investigated. Parameters investigated were: types of rubber matrix (NR, BR and SBR), loadings of carbon black and types of processing aids. The Index of Cohesion (IC), gained from the analysis of the extrudate surface severity, was used for predicting the cohesive force within the rubber molecules. The high IC value implied low magnitude o

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Reuter, Kathleen B. "Locating Al in the DABCO catalyst before and after Al extraction." Proceedings, annual meeting, Electron Microscopy Society of America 48, no. 4 (August 1990): 265–67. http://dx.doi.org/10.1017/s0424820100174461.

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The reaction rate and efficiency of piperazine to 1,4-diazabicyclo-octane (DABCO) depends on the Si/Al ratio of the MFI topology catalysts. The Al was shown to be the active site, however, in the Si/Al range of 30-200 the reaction rate increases as the Si/Al ratio increases. The objective of this work was to determine the location and concentration of Al to explain this inverse relationship of Al content with reaction rate.Two silicalite catalysts in the form of 1/16 inch SiO2/Al2O3 bonded extrudates were examined: catalyst A with a Si/Al of 83; and catalyst B, the acid/phosphate Al extracted

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Wichianrak, R., N. Thavarungkul, Nuchthana Poolthong, and Ruangdaj Tongsri. "Copper Powder Extrusion: A Smart Processing for Energy and Environment Conservation." Advanced Materials Research 55-57 (August 2008): 361–64. http://dx.doi.org/10.4028/www.scientific.net/amr.55-57.361.

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Cu powder extrusion developed in this work is aimed to be a pilot processing technique to plausibly replace conventional metal extrusion, which is higher in energy consumption and hence causes negative environment impact. In this study, both spherical- and irregular-shape Cu powders were used. 5 different binder formulae comprising low density polyethylene (LDPE); paraffin wax; and stearic acid of 25:70:5, 30:65:5, 35:60:5, 40:55:5 and 45:50:5 by weight were studied. Wettability between the binders and Cu powder of all formulae observed by naked eye appeared to be satisfactory. The binders wer

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Castro-Mendoza, Marisol P., Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, and Apolonio Vargas-Torres. "Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes." Journal of Food Quality 2019 (August 15, 2019): 1–10. http://dx.doi.org/10.1155/2019/1238562.

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The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extruda

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Ing-Jenq, J., M. E. Camire, and A. A. Bushway. "Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo." Food Science and Technology International 3, no. 6 (December 1997): 451–58. http://dx.doi.org/10.1177/108201329700300607.

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Mixtures of 0, 10, 20, 30 or 40% chicken thigh meat with potato flakes were adjusted to 21% mois ture content and extruded. A Brabender single screw extruder was used with zones 1 and 2 at 110 °C, zones 3 and 4 at 130 °C and zone 5 at 150 °C, feed rate 900 g/min and screw speed 60 rpm. Extrudates were then baked at 121 °C to a final moisture content of approximately 5%. As the meat content increased, fat and protein contents increased and shear force and expansion decreased. Air cell size and number decreased and extrudates appeared sponge-like at 0, 10 and 20% chicken and as a continuous prot

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Dissertationen zum Thema "Extrudates"

Castro, Terezan Vanina Helen de. "Desenvolvimento de salgadinhos expandidos à base de farinhas de milho e quinoa pelo processo de extrusão termoplástica." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256341.

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Orientador: Fernanda Paula Collares Queiroz Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Made available in DSpace on 2018-08-18T11:02:37Z (GMT). No. of bitstreams: 1 CastroTerezan_VaninaHelende_D.pdf: 2092752 bytes, checksum: aa76b9dfefe523915640c52fb45ac5e3 (MD5) Previous issue date: 2011 Resumo: Neste trabalho, foram desenvolvidos, pelo processo de extrusão termoplástica, salgadinhos expandidos à base de farinha de milho enriquecidos com a incorporação de farinha de quinoa, visando o aumento do valor nutricional. O milho é muito utiliz

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Cantin, Oriane. "PEO hot melt extrudates for controlled drug delivery." Thesis, Lille 2, 2016. http://www.theses.fr/2016LIL2S035/document.

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Parmi les procédés de fabrication continue, l’extrusion par fusion à chaud est une technique dont l’intérêt dans le domaine pharmaceutique est grandissant. Ce procédé permet la formation des dispersions solides des substances actives au sein des matrices polymériques ou lipidiques. En fonction de l’excipient et de la substance active, cela peut être largement utilisé pour la conception des systèmes: (i) pour une libération immédiate, (ii) pour une libération modifiée et (iii) pour le masquage de goût. Les systèmes à libération modifiée sont des dispositifs intéressants qui permettent d’amélior

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Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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Plews, Andrew G. "Structure, mechanical properties and acoustic emissions of starch extrudates." Thesis, Imperial College London, 2008. http://hdl.handle.net/10044/1/11867.

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Structural characterisation, mechanical properties and acoustic properties of solid biopolymer food foams {starch extrudates) are the major subject areas studied through this thesis. Initial stages involved the development of a method for capturing mechanical destruction acoustic emissions. Consideration was given to mechanical test parameters, vibrations from the test rig, extrudate geometry and ensuring frequency spectra acoustic differences occur. Structural characterisation was developed using x-ray microtomography (XMT). Pore size distributions, volume fraction porosity and average oell w

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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates /." View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20050810.131130/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, 2001. "A thesis submitted for the degree of Doctor of Philosophy" "Supervisory panel, Food Science Australia: Robert L. Johnson, Frank B. Whitfield, University of Western Sydney: Paul A. Baumgartner, Grant Wyllie" Bibliography : leaves 179-192.

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Fitriani, Shanti. "Sago starch : behaviour and manufacture of expanded iron-fortified extrudates." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/38745/.

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Sago starch is extracted from the trunk of sago palm (Metroxylon spp.), which is found throughout South East Asia. In Indonesia sago is considered an underutilised crop and moreover Iron Deficiency Anaemia (IDA) is prevalent among particularly women and children. Creation of a ready to eat product from sago, which was fortified with iron, would address issues of food security both in terms of nutrition and as a non-imported carbohydrate source. With this aim studies for the manufacture of a thermomechanical directly expanded snack product using a commercial source of sago starch were conducted

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Shen, Bin. "Experimental approaches for determining rheological properties of cement-based extrudates /." View Abstract or Full-Text, 2003. http://library.ust.hk/cgi/db/thesis.pl?CIVL%202003%20SHEN.

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Thesis (M. Phil.)--Hong Kong University of Science and Technology, 2003. Includes bibliographical references (leaves 120-125). Also available in electronic version. Access restricted to campus users.

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Nasr, M., H. Karandikar, R. T. A. Abdel-Aziz, N. Moftah, and Anant R. Paradkar. "Novel nicotinamide skin-adhesive hot melt extrudates for treatment of acne." Taylor and Francis, 2018. http://hdl.handle.net/10454/16734.

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No Hot melt extrusion is a continuous process with wide industrial applicability. Till current date, there have been no reports on the formulation of extrudates for topical treatment of dermatological diseases. The aim of the present work was to prepare and characterize medicated hot melt extrudates based on Soluplus polymer and nicotinamide, and to explore their applicability in acne treatment. The extrudates were characterized using DSC, FTIR, XRD, and DVS. The extrudates were also tested for their skin adhesion potential, ability to deposit nicotinamide in different skin layers, and the

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Chen, Fei. "Chitosan and chitosan/wheat gluten blends : properties of extrudates, solid films and bio-foams." Doctoral thesis, KTH, Polymera material, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-172435.

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This thesis presents four different studis describing the characteristics and processing opportunities of two widely available biopolymers: chitosan and wheat gluten. The interest in these materials is mainly because they are bio-based and obtained as co- or by-products in the fuel and food sector In the first study, high solids content chitosan samples (60 wt.%) were successfully extruded. Chitosan extrusion has previously been reported but not chitosan extrusion with a high solids content, which decreases the drying time and increases the production volume. An orthogonal experimental design

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Bücher zum Thema "Extrudates"

Barbosa, Cassio. Caracterização: Ligas de alumínio extrudadas/soldadas p/centelhamento: Ligas AA 6013 e AA 6061. Saarbrücken: Novas Edições Acadêmicas, 2017.

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Berry, Colin. An investigation into the polyethylene extrudates produced by simultaneous orientation and high temperature quenching. 1993.

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Sirisinha, Chakrit. Mechanisms of extrudate swell and melt fracture in SBR compounds. 1996.

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Buchteile zum Thema "Extrudates"

Mościcki, Leszek, and Agnieszka Wójtowicz. "Raw Materials in the Production of Extrudates." In Extrusion-Cooking Techniques, 45–63. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634088.ch3.

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Oikonomopoulou, Vasiliki, Asterios Bakolas, and Magdalini Krokida. "Physical and Sensory Properties of High Added Value Rice Extrudates." In Food Engineering Series, 197–220. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_11.

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Milotskyi, Romain, Christophe Bliard, Richard Venditti, and Ali Ayoub. "Starch Extrudates as Sustainable Ingredients in Food and Non-Food Applications." In ACS Symposium Series, 89–113. Washington, DC: American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1304.ch005.

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Gooch, Jan W. "Extrudate." In Encyclopedic Dictionary of Polymers, 286. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4694.

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Gooch, Jan W. "Extrudate Roughness." In Encyclopedic Dictionary of Polymers, 286. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4695.

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Gooch, Jan W. "Extrudate Swelling." In Encyclopedic Dictionary of Polymers, 286–87. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4696.

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Krishnan, Padmanaban G., James L. Julson, Deborah J. Robison, and Yashwant V. Pathak. "Polyethylene-Starch Extrudates as Erodible Carriers for Bioactive Materials: I. Erodibility and in vitro Dye Release Studies." In Advances in Controlled Delivery of Drugs, 59–71. Boca Raton: Routledge, 2021. http://dx.doi.org/10.1201/9781315136837-3.

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Koopmans, R. J. "Die swell or extrudate swell." In Polymer Science and Technology Series, 158–62. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4421-6_22.

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Koopmans, R. J. "‘Melt fracture’ or extrudate distortions." In Polymer Science and Technology Series, 421–26. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4421-6_59.

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Mitsoulis, E. "Extrudate swell in multilayer polymer flows." In Progress and Trends in Rheology II, 131–34. Heidelberg: Steinkopff, 1988. http://dx.doi.org/10.1007/978-3-642-49337-9_36.

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Konferenzberichte zum Thema "Extrudates"

R. T. Patil, Jose De J. Berrios, Juming Tang, James Pan, and Barry Swanson. "Physical Characteristics of Food Extrudates - A Review." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19680.

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Pikus, Stanislaw, and Jerzy Jamroz. "Small-angle x-ray scattering investigations of extrudates." In X-Ray Investigations of Polymer Structures, edited by Andrzej Wlochowicz, Jaroslaw Janicki, and Czeslaw Slusarczyk. SPIE, 1997. http://dx.doi.org/10.1117/12.267192.

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Chang, Yoon Kil, and Gustavo Padovani Zanlorenzi Masuzaki. "EXPANDED EXTRUDATES WITH CORN AND DEFATTED CHIA FLOUR." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37342.

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Singh, Ravinder, and Filiz Koksel. "Effects of Particle Size Distribution and Feed Moisture Content on the Techno-functional Properties of Extruded Soybean Meal." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rutc3828.

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Soybean protein products are the most widely used ingredients in the plant-based foods category. However, soybean meal (SBM), a by-product of the soybean oil extraction process, is still underutilized in human food products due to its inferior techno-functional properties in its raw form. In this research work, mechanically pressed SBM that was milled to three different particle sizes (0.5, 0.75, and 1 mm) was processed using extrusion cooking at three different feed moisture contents (15, 21, and 27 % based on dry SBM weight), and the techno-functional properties of the resulting extruded SBM

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Deng, Qingwen, and Yuyi Lin. "Modeling of Ram Extrusion Process and Optimal Die Design." In ASME 1996 Design Engineering Technical Conferences and Computers in Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/96-detc/dac-1493.

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Abstract This paper presents a one-dimensional analytical model of the ram extrusion process of a powdered material and a procedure for optimizing the shape of the extrusion die. Powdered coal mixed with water and asphalt was used as the extrudate material in the model development. The analytical model relates the pressure at the entrance of the die to the exit pressure of the die. Certain key parameters of the model were obtained from experiments. The comparison of the inlet pressure derived from the analytical model and the value obtained from the experimental procedure shown a good agreemen

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Amft, Jonas, and Karin Schwarz. "Effect of Extrusion Processing and Coating of Extrudates with MCT Oil on the Incorporation and Oxidative Stability of Polyunsaturated Lipids in Corn Extrudates." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.428.

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S Kannadhason, K Muthukumarappan, and Kurt A Rosentrater. "Effects of Feed and Extruder Parameters on Extrudates Containing DDGS." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25032.

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Gaunø, Mette, Jukka Rantanen, Crilles Larsen, and Niklas Sandler. "Surface Roughness on Film Coated Extrudates Investigated Using Photometric Imaging." In The 1st Electronic Conference on Pharmaceutical Sciences. Basel, Switzerland: MDPI, 2011. http://dx.doi.org/10.3390/ecps2011-00514.

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Sankaranandh Kannadhason, Kasiviswanathan Muthukumarappan, Nehru Chevanan, (or initial) (or initial), and (or initial) (or initial). "Effect of Starch Sources on Properties of Extrudates Containing DDGS." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23437.

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Petrova, Todorka, Milena Ruskova, Panayot Tzonev, Gabor Zsivanovits, Nikolay Penov, Angelos Angelopoulos, and Takis Fildisis. "Effect of Extrusion Variables on the Hardness of Lentil Semolina Extrudates." In ORGANIZED BY THE HELLENIC PHYSICAL SOCIETY WITH THE COOPERATION OF THE PHYSICS DEPARTMENTS OF GREEK UNIVERSITIES: 7th International Conference of the Balkan Physical Union. AIP, 2010. http://dx.doi.org/10.1063/1.3322303.

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Berichte der Organisationen zum Thema "Extrudates"

Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Office of Scientific and Technical Information (OSTI), January 1992. http://dx.doi.org/10.2172/7152224.

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Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Office of Scientific and Technical Information (OSTI), January 1992. http://dx.doi.org/10.2172/7271864.

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Altajam, M. A., and M. Ternan. Hydrocracking Athabasca bitumen using Co-Mo catalysts supported on wide pore carbon extrudates. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1988. http://dx.doi.org/10.4095/304397.

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Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. [Mathematical configurational diffusion model]. Office of Scientific and Technical Information (OSTI), January 1992. http://dx.doi.org/10.2172/7030144.

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Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Quarterly progress report, [March--June 1993]. Office of Scientific and Technical Information (OSTI), September 1993. http://dx.doi.org/10.2172/10177933.

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Guin, J. A. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Quarterly progress report, June 20--September 30, 1996. Office of Scientific and Technical Information (OSTI), December 1996. http://dx.doi.org/10.2172/671850.

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Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Quarterly progress report, June 20, 1992--September 20, 1992. Office of Scientific and Technical Information (OSTI), December 1992. http://dx.doi.org/10.2172/10102806.

Der volle Inhalt der Quelle

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Guin, J. A., and A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Quarterly progress report, June 20, 1993--September 20, 1993. Office of Scientific and Technical Information (OSTI), December 1993. http://dx.doi.org/10.2172/10109096.

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