Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

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Élément Dublin Core	Valeur	Langue
dc.contributor.author	adel, khadidja	-
dc.date.accessioned	2025-04-13T11:21:10Z	-
dc.date.available	2025-04-13T11:21:10Z	-
dc.date.issued	2022-09-05	-
dc.identifier.citation	Journal of Food Process Engineering.	en_US
dc.identifier.uri	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/18051	-
dc.language.iso	en	en_US
dc.publisher	Université de BOUIRA جامعة البويرة	en_US
dc.title	Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics	en_US
dc.type	Article	en_US
Collection(s) :	Articles

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