Effect of Combined Infrared and Hot-Air Drying on the Chemical and Color Characteristics of Sweet Potato Slices.

Autor:	Salah, Sh., Fouda, T., El-Kholy, M., Fouad, Summer, Ghoname, M. S.
Předmět:	SWEET potatoes INFRARED radiation LOW temperatures COLOR HIGH temperatures
Zdroj:	Journal of Soil Sciences & Agricultural Engineering; Jun2022, Vol. 13 Issue 6, p177-183, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu