Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

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dc.contributor.authoradel, khadidja
dc.date.accessioned2025-04-13T11:21:10Z
dc.date.available2025-04-13T11:21:10Z
dc.date.issued2022-09-05
dc.identifier.citationJournal of Food Process Engineering.en_US
dc.identifier.urihttp://172.16.99.83:4000/handle/123456789/18051
dc.language.isoenen_US
dc.publisherUniversité de BOUIRA جامعة البويرةen_US
dc.titleInfluence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energeticsen_US
dc.typeArticleen_US

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