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Peng Liu, Min Zhang and Arun S. Mujumdar Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules International Journal of Food Science & Technology 47

Article first published online: 27 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02819.x

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