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Request pdf | drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions | the purpose of the presented study was to describe the effects of various drying ..., a method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. the structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food..

Request pdf | effect of enzyme and microwave pretreatment on oil recovery from canola | in this study, optimization of enzyme pretreatment and microwave pretreatment on extraction oil yield and ...


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