Effects of intermittent microwave drying on quality characteristics of pistachio nuts
Author:
Affiliation:
1. Department of Agro-Technology Engineering, College of Aburaihan, University of Tehran, Tehran, Iran
2. Institute of Technical and Vocational Higher Education of Jihad-e-Agriculture, AERRO, Tehran, Iran
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1232270
Reference38 articles.
1. Anonymous. FAOSTAT. Available at: http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 (access July 25, 2016).
2. PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALS
3. Intermittent drying of food products: A critical review
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