Alternate Title: Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system. (English)

المؤلفون: مریم ساترابی, فخرالدین صالحی, مجید رسولی

المصدر: Journal of Food Science & Technology (2008-8787); May2021, Vol. 18 Issue 111, p295-303, 9p

مصطلحات موضوعية: EDIBLE coatings, XANTHAN gum, ARTIFICIAL neural networks, APRICOT, POWER (Social sciences), DRYING