Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Ayhan, Zehra

dc.contributor.authors	Soysal, Y.; Ayhan, Z.; Esturk, O.;
dc.date.accessioned	2020-03-06T08:33:33Z
dc.date.available	2020-03-06T08:33:33Z
dc.date.issued	2009
dc.identifier.citation	Soysal, Y.; Ayhan, Z.; Esturk, O.; (2009). Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. BIOSYSTEMS ENGINEERING, 103, 463-455
dc.identifier.issn	1537-5110
dc.identifier.uri	https://doi.org/10.1016/j.biosystemseng.2009.05.010
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67541
dc.title	Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality
dc.identifier.volume	103
dc.identifier.startpage	455
dc.identifier.endpage	463
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayhan, Zehra
dc.relation.journal	BIOSYSTEMS ENGINEERING
dc.identifier.doi	10.1016/j.biosystemseng.2009.05.010
dc.contributor.author	Ayhan, Zehra