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Effects of hot air, microwave and combined drying on the quality of garlic slices

ABSTRACT: In order to study the effects of hot air, microwave and combined drying on the quality of garlic slices, garlic slices were used as raw materials, and the drying rate, thiosulfite content, sensory score, color L value, rehydration ratio and...

Effect of Microwave Drying Conditions on the Content of Sesame Matter in Green Pepper and Its Technological Optimization

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