Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
Subject Areas : food microbiologyH. Bagheri 1 , M. Kashaninejad 2
1 - Ph. D. Student of the Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 - Professor of the Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Keywords:
Abstract :
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