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Quality and structure changes in starch foods during microwave and convective drying

Khraisheh, MAM; McMinn, W; Magee, R; (2004) Quality and structure changes in starch foods during microwave and convective drying. Food Research International , 37 (5) pp. 497-503. 10.1016/j.foodres.2003.11.010.

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Type: Article
Title: Quality and structure changes in starch foods during microwave and convective drying
DOI: 10.1016/j.foodres.2003.11.010
Keywords: food, microwave drying, convective drying
UCL classification: UCL > Provost and Vice Provost Offices
UCL > Provost and Vice Provost Offices > UCL BEAMS
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Civil, Environ and Geomatic Eng
URI: http://discovery.ucl.ac.uk/id/eprint/10982
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