Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices

Industrial Crops and Products - Tập 70 - Trang 417-426 - 2015
Somayeh Taghian Dinani1, Michel Havet2
1Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
2LUNAM, ONIRIS, GEPEA (CNRS UMR 6144), Rue de la Géraudière, BP 82225, 44322 Nantes, France

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