Food - Drying.

Food Powders = Physical Properties, Processing, and Functionality / by: (Language materials, printed)

Advances in food dehydration by: (Language materials, printed)

Osmotic dehydration & vacuum impregnation = applications in food industries / by: (Language materials, printed)

Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications / by: (Language materials, printed)

Porosity = establishing the relationship between drying parameters and dried food quality / by: (Language materials, printed)

Drying atlas : = drying kinetics and quality of agricultural products by: (Language materials, printed)

Advanced drying technologies for foods by: (Language materials, printed)

Drying of herbs, spices, and medicinal plants / by: (Language materials, printed)

Advanced computational approaches for drying in food processing by: (Language materials, printed)

Food industry and trade.

Biochemistry, general.

Food Science.

Dried foods

Chemistry/Food Science, general.

Dried food industry

Food Analysis.

Medicinal plants

Food Engineering.

Biochemical Engineering.

Spices

Food Chemistry.

Dried foods.

Food

Agriculture.

Dried food industry.

Herbs

Chemistry.

Organic Chemistry.

Porosity.