Liu, P., Zhang, M., Mujumdar, A., & ENGINEERING, M. (2014). Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules.
Chicago Style CitationLiu, P., M. Zhang, A.S Mujumdar, and MECHANICAL ENGINEERING. Comparison of Three Microwave-assisted Drying Methods On the Physiochemical, Nutritional and Sensory Qualities of Re-structured Purple-fleshed Sweet Potato Granules. 2014.
MLA CitationLiu, P., M. Zhang, A.S Mujumdar, and MECHANICAL ENGINEERING. Comparison of Three Microwave-assisted Drying Methods On the Physiochemical, Nutritional and Sensory Qualities of Re-structured Purple-fleshed Sweet Potato Granules. 2014.
Warning: These citations may not always be 100% accurate.