Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Achanta S, Okos M (2000) Quality changes during drying of food polymers. In: Mujumdar AS (ed) Drying technology in agriculture and food sciences. Science Publishers, Enfield
2. Akdoğan A, Çalışkan Koç G, Dirim SN (2017) Mathematical modeling on thin layer microwave drying of corn husk and investigation of powder properties. Bulg Chem Commun 49:986–993
3. Akpinar EK, Bicer Y, Yildiz C (2003) Thin layer drying of red pepper. J Food Eng 59:99–104. https://doi.org/10.1016/S0260-8774(02)00425-9
4. Alibas I (2006) Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Dry Technol 24:1425–1435. https://doi.org/10.1080/07373930600952776
5. Alibas I (2009) Microwave, vacuum, and air drying characteristics of collard leaves. Dry Technol 27:1266–1273. https://doi.org/10.1080/07373930903267773
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献