Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices
- 1 February 2017
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 41 (5) , e13201
Abstract
No abstract availableKeywords
Funding Information
- National Science & Technology Pillar Program during the 12th Five-year Plan Period (2012BAD31B06)
- Special Fund for Agro-scientific Research in the Public Interest (201303073)
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