DRYING CHARACTERISTICS AND DRYING QUALITY OF KIDNEY BEANS USING A TWO-STAGE MICROWAVE PROCESS
Article first published online: 3 FEB 2008
© 2008, The Author(s). Journal compilation © 2008, Blackwell Publishing
Journal of Food Process Engineering
Volume 31, Issue 3, pages 413–430, June 2008
How to Cite
WANG, J., WANG, Y.W., WANG, J.W. and HE, X.L. (2008), DRYING CHARACTERISTICS AND DRYING QUALITY OF KIDNEY BEANS USING A TWO-STAGE MICROWAVE PROCESS. Journal of Food Process Engineering, 31: 413–430. doi: 10.1111/j.1745-4549.2007.00170.x
- Issue published online: 13 MAR 2008
- Article first published online: 3 FEB 2008
- Accepted for Publication June 19, 2007
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