NDLI: MICROWAVE-DRYING CHARACTERISTICS OF BASIL

Content Provider	Scilit
Author	Demirhan, Elçin Özbek, Belma
Copyright Year	2009
Description	Journal: Journal of Food Processing and Preservation
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4549.2008.00352.x
Ending Page	494
Page Count	19
Starting Page	476
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.2008.00352.x
Journal	Journal of Food Processing and Preservation
Issue Number	3
Volume Number	34
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-11-19
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Food Science and Technology Energy Savings Drying Time Decreased Effective Moisture Drying Rate Moisture Diffusivity
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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MICROWAVE-DRYING CHARACTERISTICS OF BASIL