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Innovative Food Science & Emerging Technologies 2020 / 2

Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices

Baeghbali, Vahid, Ngadi, Michael, Niakousari, Mehrdad
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2020.102313
Date:
February, 2020
File:
PDF, 10.68 MB
english, 2020
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