Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus L.)-Reference-Cited by-同舟云学术

Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus L.)

Published:2016-06-28 Issue:3 Volume:41 Page:e12971
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Antal Tamás¹,Tarek Mohamed¹,Tarek-Tilistyák Judit¹,Kerekes Benedek¹

Affiliation:

1. Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12971/fullpdf

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5. Monitoring of the primary drying of a lyophilization process in vials;Barresi;Chem. Eng. Proc. Process Intens.,2009

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