Quality retention in pumpkin powder dried by combined microwave-convective drying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05167-5.pdf
Reference43 articles.
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4. Carr RL (1965) Evaluating flow properties of solids. Chem Eng 72(2):163–168
5. Cemeroğlu B (2010) Food analysis. Association of Food Technology Publications, Ankara, p 657
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