MODELING OF FOOD GUM USING FRACTIONAL CALCULUS

Aline Harumi Katayama; SERGIO ADRIANI DAVID

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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MODELING OF FOOD GUM USING FRACTIONAL CALCULUS

Aline Harumi Katayama ¹ ; SERGIO ADRIANI DAVID

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Aline Harumi Katayama; SERGIO ADRIANI DAVID. MODELING OF FOOD GUM USING FRACTIONAL CALCULUS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/modeling-of-food-gum-using-fractional-calculus?lang=en>. Acesso em: 03 Out. 2026. Copy citation

Aline Harumi Katayama, 2022, MODELING OF FOOD GUM USING FRACTIONAL CALCULUS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/modeling-of-food-gum-using-fractional-calculus?lang=en>. Copy citation

Aline Harumi Katayama. (2022, May). MODELING OF FOOD GUM USING FRACTIONAL CALCULUS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Aline Harumi Katayama, MODELING OF FOOD GUM USING FRACTIONAL CALCULUS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/modeling-of-food-gum-using-fractional-calculus?lang=en Copy citation

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¹ FZEA - USP

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Food Engineering

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