1. Evaluation of physicochemical properties of foam mat dried sour cherry powder;Abbasi;LWT - Food Science and Technology,2016
2. Mulberry as a valuable resource for food and pharmaceutical industries: A review;Acharya,2022
3. Investigation of black mulberry drying kinetics applying different pretreatments;Adabi;Journal of Agricultural Science and Technology A,2012
4. Cellulosics;Adden,2021
5. Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent;Affandi;Beverages,2017