Shrinkage Characteristics of Potatos Dehydrated Under Combined Microwave and Convective Air Conditions
Author:
Affiliation:
1. a Department ofChemica1 Engineering. The Queen's University Belfast , Northern Ireland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373939708917274
Reference23 articles.
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4. Bimbenet J.J. , and Lebert A. , 1992 ,Food Drying And Quality Interactions.In Drying 92 , Elsivier Science Publishers , 42 – 57 .
5. Crisp quality of two potato varieties: Effects of dehydration and rehydration
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