Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange‐Fleshed Sweet Potato
D Kgonothi, NN Mehlomakulu… - Journal of Food …, 2024 - Wiley Online Library
The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR)
drying technology on the drying kinetics, physicochemical properties, and β‐carotene …
drying technology on the drying kinetics, physicochemical properties, and β‐carotene …