Electrohydrodynamic drying: Effects on food quality
Author:
Affiliation:
1. Faculty of Agriculture, Department of Engineering, Dalhousie University, Truro, Nova Scotia, Canada
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1906694
Reference100 articles.
1. Handbook of Industrial Drying
2. The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties
3. Hot air and freeze-drying of high-value foods: a review
4. Refractance window drying of foods: A review
5. Application of ultrasound technology in the drying of food products
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