A simplified model for predicting the temperatures of foods during air dehydration
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00882.x/fullpdf
Reference19 articles.
1. DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT
2. OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM
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