Modeling of moisture content during baking with different approaches for effective diffusivity and evaluation of quality variables in baked potato slices
Year: 2024
Type: article
Source: Journal of Food Science
Institutions: Universidad Autónoma de Sinaloa, University College Cork
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4401728446