Shrinkage, Density, Porosity and Shape Changes During Dehydration of Pumpkin (Cucurbita Pepo L.) Fruits

AuthID
 P-002-TZM
3
Author(s)
Document Type
Article
Year published
2011
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 103, Issue: 1, Pages: 29-37 (9)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-78649327012
Wos: WOS:000285656100005
Source Identifiers
ISSN: 0260-8774
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