1. Quality changes of onion (Allium cepa L.) as affected by the drying process;Adam;Die Nahrung,2000
2. ADOGA (1981). Official standards and methods of the American dehydrated onion and garlic Association (ADOGA) for the dehydrated onion and garlic products. Technical committee of ADOGA, California
3. Computer simulation of non-enzymatic browning during potato dehydration;Aguilera;Lebensmittel-Wissenschaft und Technologie,1975
4. AOAC (1985). Official methods of analysis of the association of official analytical chemists (14th ed.). Washington, DC: Association of Official Analytical Chemists
5. Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses;Cohen;Journal of Food Processing and Preservation,1985