Food - Drying.

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

Advances in food dehydration by: (Electronic resources)

Vacuum drying for extending food shelf-life by: (Electronic resources)

Porosity = establishing the relationship between drying parameters and dried food quality / by: (Electronic resources)

Drying atlas : = drying kinetics and quality of agricultural products by: (Electronic resources)

Advanced drying technologies for foods by: (Electronic resources)

Advanced computational approaches for drying in food processing by: (Electronic resources)

Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications / by: (Electronic resources)

Chemistry.

Chemistry/Food Science, general.

Vacuum technology.

Biochemistry, general.

Dried foods- Biotechnology.

Dried foods.

Dried food industry.

Organic Chemistry.

Industrial Chemistry/Chemical Engineering.

Dried foods- Analysis.

Food Chemistry.

Food Analysis.

Porosity.

Food- Preservation.

Biochemical Engineering.

Food Engineering.

Dried food industry- Quality control.

Food industry and trade.

Food- Drying.

Agriculture.

Food Science.

Industrial and Production Engineering.