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Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour

Derya Tezcan1, Serdal Sabancı2, Mutlu Cevik3

  • 1Food Engineering Program, Graduate School of Natural and Applied Sciences, Ege University, Izmir, Turkey.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|June 6, 2020
PubMed

Keywords:
Thin layercolourenergyexergy

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