INFRARED AND HOT-AIR DRYING OF ONIONS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2005.00019.x/fullpdf
Reference21 articles.
1. Energy and quality aspects during combined FIR-convection drying of barley
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3. A model for the dehydration rate of onions
4. Microwave-assisted air dehydration of apple and mushroom
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