Reference:Reference-012048: Difference between revisions
From CSDMS
m Text replacement - "|Semantic_ID=b14a1b676b1f9b469accae8f4a78da3e1f3fcb26" to "|Semantic_ID=b14a1b676b1f9b469accae8f4a78da3e1f3fcb26 |CorpusID=93695982" |
m Text replacement - " |CorpusID=" to " |CorpusID=" |
||
| Line 16: | Line 16: | ||
|PublicationClusterID=0 | |PublicationClusterID=0 | ||
|MS_PublicationClusterID=1781508636 | |MS_PublicationClusterID=1781508636 | ||
|Semantic_ID=b14a1b676b1f9b469accae8f4a78da3e1f3fcb26 |CorpusID=93695982 | |Semantic_ID=b14a1b676b1f9b469accae8f4a78da3e1f3fcb26 | ||
|CorpusID=93695982 | |||
|PublicationWhatKindOf=a module application description | |PublicationWhatKindOf=a module application description | ||
|PublicationNrofModels=a single module | |PublicationNrofModels=a single module | ||
Revision as of 09:34, 1 October 2024
| Author(s) | Sarghini, Fabrizio; Romano, Annalisa; Masi, Paolo; |
| BibType | journalArticle |
| Title | Experimental analysis and numerical simulation of pasta dough extrusion process |
| Editors | |
| Year | 2016-05-01 |
| Journal | Journal of Food Engineering |
| Booktitle | |
| Volume | 176 |
| Pages | 56–70 |
| URL | https://linkinghub.elsevier.com/retrieve/pii/S0260877415300017 |
| DOI | 10.1016/j.jfoodeng.2015.09.029 |
| ISBN | |
| Note | Auto downloaded ref at: 2020-07-04
|
| |
|
| Feature reference | No |
| PublicationClusterID | 0 |
| MS_PublicationClusterID | 1781508636 |
| Semantic_ID | b14a1b676b1f9b469accae8f4a78da3e1f3fcb26 |
| Nr of citations | 21 |
| Sort of publication | a module application description |
| Sort of model publication | a single module |
| Is the CSDMS HPC used | No |
| If HPC is used, for what project was it?: | |
| Associated simulation movie if any: |
|
| Model(s) discussed: | OpenFOAM |
