Drying of foods using supercritical carbon dioxide — Investigations with carrot
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference42 articles.
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3. Food dehydration and product structure;Aguilera;Trends in Food Science & Technology,2003
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5. Process dynamics of starch-based microcellular foams produced by supercritical extrusion I: Model development;Alavi;Food Research International,2003
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