Evaluation of mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study-Reference-Cited by-同舟云学术

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Evaluation of mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study

Published:2024-06 Issue: Volume:14 Page:100172
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Parvej A M,Rahman MA^ORCID,Abdullah Mohammad,Siddique AB,Joardder Mohammad U.H.

Publisher

Elsevier BV

Reference32 articles.

1. Feasibility study and optimization of solar-assisted intermittent microwave–convective drying condition for potato;Masud;Eur. Food Res. Technol.,2022

2. Recent trends and future potential of microwave-assisted fish drying;Shahriar;Dry. Technol.,2022

3. All About “Sun Drying” Food: Meaning, Benefits And How It Works, NDTVFood Drink;Ahuja,2020

4. Dry. Technol;Bhandari,2015

5. Recent developments in microwave-assisted drying of vegetables, fruits, and aquatic products—drying kinetics and quality considerations;Zhang;Dry. Technol.,2010

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