Impact of Three Different Dehydration Methods on...

Foods 2020 / 10 Vol. 9; Iss. 10

Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots

Mohammadi, Xanyar, Deng, Yuhao, Matinfar, Golshan, Singh, Anika, Mandal, Ronit, Pratap-Singh, Anubhav
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9101464
Date:
October, 2020
File:
PDF, 4.32 MB
2020
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