Structural Properties of Vegetables During Air Drying
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903079267
Reference18 articles.
1. Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato
2. EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY
3. Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products
4. Saravacos, G.D. and Maroulis, Z.B. 2001.Transport Properties of Foods, 36–62. New York: Marcel-Dekker.
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