Cite
HARVARD Citation
Khan, M. et al. (2016). Sustainable dehydration of onion slices through novel microwave hydro-diffusion gravity technique. Innovative food science & emerging technologies. pp. 327-332. [Online].
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Khan, M. et al. (2016). Sustainable dehydration of onion slices through novel microwave hydro-diffusion gravity technique. Innovative food science & emerging technologies. pp. 327-332. [Online].