Volume 10, Issue 41 (2013)
Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwave–vacuum drier
Minaei, S. 1, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6
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Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums
Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1
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