Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot
Author:
Affiliation:
1. a Departamento de Ingeniería Química , Universidad de Santiago de Chile (USACH)
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373930802307282
Reference60 articles.
1. SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES
2. Effect of Mode of Drying on Microstructure of Potato
3. SHRINKAGE CHARACTERISTICS OF STRAWBERRIES OSMOTICALLY DEHYDRATED IN COMBINATION WITH MICROWAVE DRYING
4. Hot air and freeze-drying of high-value foods: a review
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