Cite
HARVARD Citation
Boutelba, I. et al. (2019). Thermo-hydrous behavior of dried un-blanched potato samples. Journal of food engineering. pp. 160-170. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Boutelba, I. et al. (2019). Thermo-hydrous behavior of dried un-blanched potato samples. Journal of food engineering. pp. 160-170. [Online].