Mass Transfer Properties of Pears for Different Drying Methods
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.551864
Reference31 articles.
1. Drying kinetics of some vegetables
2. The kinetics of forced convective air-drying of pumpkin slices
3. Microwave, air and combined microwave–air-drying parameters of pumpkin slices
4. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree
5. Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.)
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