A mapping approach to assess the evolution of pores during dehydration
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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1. Microstructural modification of papaya tissue during calcium diffusion: Effects on macrostructure level;Food Research International;2023-12
2. Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence;Food and Bioprocess Technology;2023-11-14
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