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A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes.
Food Sci Nutr. 2015 May 11;3(6):519-26. doi: 10.1002/fsn3.241. eCollection 2015 Nov.
Food Sci Nutr. 2015.
PMID: 26788293
Free PMC article.
Optimization of intermittent microwave-convective drying using response surface methodology.
Aghilinategh N, Rafiee S, Hosseinpur S, Omid M, Mohtasebi SS.
Aghilinategh N, et al. Among authors: hosseinpur s.
Food Sci Nutr. 2015 Jul;3(4):331-41. doi: 10.1002/fsn3.224. Epub 2015 May 11.
Food Sci Nutr. 2015.
PMID: 26286706
Free PMC article.
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