Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties

  • Magdalena Zielinska, Ewa Ropelewska, Hong-Wei Xiao, Arun S. Mujumdar, Chung L. Law
  • Critical Reviews in Food Science and Nutrition, July 2019, Taylor & Francis
  • DOI: 10.1080/10408398.2019.1632788

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http://dx.doi.org/10.1080/10408398.2019.1632788

The following have contributed to this page: Dr Ewa Ropelewska, Hong-Wei Xiao, and Arun Mujumdar

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