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HARVARD Citation
Dadmohammadi, Y. et al. (2020). Estimating permeability and porosity of plant tissues: Evolution from raw to the processed states of potato. Journal of food engineering. p. . [Online].
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Dadmohammadi, Y. et al. (2020). Estimating permeability and porosity of plant tissues: Evolution from raw to the processed states of potato. Journal of food engineering. p. . [Online].