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Letter to the Editor

COMMENTS ON “A THEORETICAL MODEL TO PREDICT THE FORMATION OF PORES IN FOODS DURING DRYING BY M. S. RAHMAN [INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2003) 61-72]”

Pages 413-414 | Published online: 06 Feb 2007

REFERENCES

  • Rahman , M.S. 2003 . A theoretical model to predict the formation of pores in foods during drying . International Journal of Food Properties , : 61 – 72 .
  • Choi , Y. and Okos , M.R. 1983 . “ Effect of temperature and composition on the thermal properties of foods ” . In Food Engineering and Process Applications, Vol. 1, Transport Phenomena , Edited by: Le Maguer , M and Jelen , P. 93 – 101 . London : Elsevier Applied Science .

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